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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
