Spring Couscous Salad with Herbs, Pistachios, and Za’atar Recipe

Introduction

This Spring Couscous Salad is a fresh and flavorful dish perfect for warm weather. Packed with bright lemon, fresh herbs, crunchy pistachios, and a touch of za’atar, it makes a vibrant side or light main meal.

Ingredients

• 1/2 (75 g) small red onion, thinly sliced
• 4 tbsp (35 g) lemon juice
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1 cup (135 g) English peas
• 1 cup (160 g) pearl couscous
• 1 1/2 cups water
• 1 tsp kosher salt (for couscous water)
• 1 cup arugula, roughly chopped
• 1/2 cup (10 g) firmly packed parsley, finely minced
• 1/2 cup (10 g) firmly packed mint, finely minced
• 1/2 cup roasted pistachios, roughly chopped
• 4 tbsp (45 g) olive oil
• 3 (16 g) garlic cloves
• 2-3 tsp za’atar (use 2 tsp for milder flavor)
• 1/2 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• Sumac for serving

Instructions

1. Step 1: Bring a pot of water to a boil and blanch the English peas for 1 1/2 minutes. Drain and set aside.
2. Step 2: Use the same pot to cook the pearl couscous. Add the couscous, 1 1/2 cups water, and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to low and partially cover. Simmer for 8-10 minutes until water is absorbed.
3. Step 3: Remove the pot from heat and cover it completely. Let the couscous sit for 5 minutes, then fluff with a fork and toss with 1-2 tsp olive oil to prevent sticking.
4. Step 4: In a bowl, combine the thinly sliced red onion, lemon juice, lemon zest, and 1 tsp kosher salt. Toss and let sit while you finish other preparations.
5. Step 5: Roughly chop the arugula, parsley, and mint. Add them, along with the pistachios, to the bowl with the onions and lemon mixture.
6. Step 6: Rinse and dry the pot used for couscous. Add olive oil and minced garlic. Gently fry over medium heat until garlic just begins to brown, then remove from heat.
7. Step 7: Stir in the za’atar, ground cumin, and 1 tsp kosher salt into the garlic oil mixture.
8. Step 8: Add the cooked couscous and blanched peas to the bowl with the onions and herbs. Pour the garlic and spice marinade over the salad and toss well to combine.
9. Step 9: Season with sumac and additional kosher salt to taste. Serve immediately or chilled.

Tips & Variations

• For extra crunch, toast the pistachios lightly before chopping.
• Substitute English peas with fresh green beans or snap peas for a different texture.
• Use regular lemon zest if organic lemons are not available, but wash well to reduce any wax coating.
• Adjust the za’atar to your taste—start with less and increase if you want more of its distinct flavor.
• This salad pairs beautifully with grilled chicken or fish for a complete meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop more after resting, but add the marinade just before serving if you want a fresher, crunchier salad. Reheat couscous separately if desired, but the salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the couscous, peas, and onion mixture ahead of time, but it’s best to add the herb and pistachio mix and the garlic marinade just before serving to keep everything fresh and crisp.

What if I don’t have za’atar?

If za’atar is unavailable, you can omit it or substitute with a mix of dried thyme, sumac, and sesame seeds for a similar flavor profile.

Spring Couscous Salad with Herbs, Pistachios, and Za’atar Recipe

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★★★★★

4.8 from 81 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Spring Couscous Salad combines tender pearl couscous with fresh English peas, aromatic herbs, and a zesty lemon and za’atar marinade. Perfect for a light lunch or a flavorful side dish, the salad highlights bright, fresh ingredients like arugula, mint, parsley, and tangy sumac, balanced with the crunch of roasted pistachios and the warmth of garlic-infused olive oil.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1/2 (75 g) small red onion, thinly sliced
• 1 cup (135 g) English peas
• 1 cup arugula, roughly chopped
• 1/2 cup (10 g) firmly packed parsley, finely minced
• 1/2 cup (10 g) firmly packed mint, finely minced

Grains

• 1 cup (160 g) pearl couscous
• 1 1/2 cups water

Seasonings & Spices

• 4 tbsp (35 g) lemon juice
• 1 tsp lemon zest
• 1 tsp kosher salt (for peas)
• 1 tsp kosher salt plus more to taste (for couscous and salad)
• 2–3 tsp za’atar (use 2 tsp for milder flavor)
• 1/2 tsp ground cumin
• Sumac for serving

Oils & Aromatics

• 4 tbsp (45 g) olive oil
• 3 (16 g) garlic cloves

Nuts

• 1/2 cup roasted pistachios, roughly chopped

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Instructions

1. Blanch the peas: Bring a pot of salted water to a boil and blanch the English peas for 1 1/2 minutes. This brief blanching cooks the peas perfectly without making them mushy. Drain and set aside while preparing the couscous.
2. Cook the couscous: In the same pot used for the peas, add the pearl couscous, 1 1/2 cups water, and a generous pinch of kosher salt. Bring to a boil over high heat, then reduce to low, partially cover, and simmer for 8-10 minutes or until the water is absorbed. Remove from heat, cover fully, and let the couscous steam for 5 minutes. Fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent sticking.
3. Prepare the onion mixture: In a bowl, combine the thinly sliced red onion with lemon juice, lemon zest, and 1 teaspoon kosher salt. Toss to coat the onions evenly and set aside to marinate and soften slightly.
4. Prep the herbs, arugula, and pistachios: Roughly chop the arugula for easy serving. Finely mince the parsley and mint. Roughly chop the roasted pistachios. Once couscous finishes cooking, add it to the bowl of lemony onions, then stir in the arugula, parsley, mint, pistachios, and blanched peas.
5. Make the garlic and spice marinade: Rinse and dry the pot used for cooking couscous to remove any residue. Add olive oil and minced garlic cloves to the pot and gently fry over medium heat until the garlic just begins to brown, releasing its aroma. Remove from heat and stir in za’atar, ground cumin, and 1 teaspoon kosher salt, mixing well to form a fragrant marinade.
6. Toss salad with marinade and serve: Pour the warm garlic and spice marinade over the combined salad ingredients. Toss thoroughly to coat everything evenly. Taste and season with additional kosher salt and sumac to your liking. Serve immediately or chilled.

Notes

• Blanching peas quickly preserves their bright color and fresh flavor without overcooking.
• Adjust the amount of za’atar according to your preference for spice; start with 2 teaspoons for a milder taste.
• Use sumac as a final garnish for a tangy, lemony note and extra color.
• The salad can be served warm or cold, making it very versatile.
• For best flavor, chop the herbs and pistachios just before assembling the salad.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: spring salad, pearl couscous, Mediterranean salad, za’atar, lemon salad, vegetarian salad, healthy side dish