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–+ servings
Spring Couscous Salad

Fresh Spring Couscous Salad Bursting with Flavor and Crunch

This vibrant Spring Couscous Salad features fresh herbs, sweet peas, and crunchy textures, making it a perfect dish for spring.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Pearl Couscous Or substitute with farro or quinoa.
  • 1 cup Fresh Peas Frozen peas can be used without cooking.
  • 2 cups Arugula Baby spinach can be substituted if needed.
For the Flavor
  • 1/4 cup Fresh Mint Can be swapped with basil.
  • 1/4 cup Fresh Parsley
  • 1 small Red Onion Or shallots for a milder flavor.
  • 1 clove Garlic Minced; fresh cloves recommended.
  • 2 tablespoons Olive Oil Any light oil can work; olive is preferred.
  • 1 tablespoon Za’atar Substitute mix can be made if unavailable.
For the Crunch
  • 1/3 cup Pistachios Almonds or walnuts can be used instead.

Equipment

  • Pot
  • Mixing bowl
  • Spatula

Method
 

Step‑by‑Step Instructions for Spring Couscous Salad
  1. Begin by blanching the fresh peas for 1.5 minutes in a pot of boiling water. Drain and let cool slightly.
  2. In the same pot, add 1 cup of pearl couscous along with 1.5 cups of water and a pinch of salt. Simmer for 8-10 minutes, then let rest covered for 5 minutes.
  3. Pour a couple of tablespoons of olive oil back into the empty pot. Sauté minced garlic until fragrant, then stir in za’atar and kosher salt.
  4. In a large bowl, combine cooked couscous, blanched peas, chopped arugula, fresh mint, parsley, and pistachios. Gently fold everything together.
  5. Pour the garlic-za’atar marinade over the salad mixture and toss gently.
  6. Serve the Spring Couscous Salad at room temperature or slightly warm, enjoying it solo or alongside grilled meats.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 250mgPotassium: 300mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Consider adding cooked chickpeas for extra protein. Keep arugula and herbs separate before serving to maintain freshness.

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