Bright couscous salad with mint, fresh peas, and lemon dressing—ideal for spring and easy to prepare.
# What You'll Need:
→ Grains
01 - 1 1/2 cups couscous
02 - 1 3/4 cups vegetable broth or water
→ Vegetables & Herbs
03 - 1 cup fresh or frozen peas
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/3 cup scallions, thinly sliced
07 - 1 small English cucumber, diced
08 - 1/2 cup radishes, thinly sliced
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 garlic clove, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
→ Garnish
15 - 1/4 cup crumbled feta cheese
16 - Extra mint leaves
# Directions:
01 - Bring vegetable broth or water to a boil in a medium saucepan. Remove from heat, stir in couscous, cover, and let stand for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - If using fresh peas, blanch in boiling water for 1–2 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking. If using thawed frozen peas, skip this step.
03 - Combine olive oil, lemon juice, lemon zest, garlic, sea salt, and pepper in a small bowl. Whisk until emulsified.
04 - In a large mixing bowl, combine couscous, peas, mint, parsley, scallions, cucumber, and radishes (if using).
05 - Pour the dressing over the couscous mixture and toss gently until evenly coated.
06 - Taste and adjust seasoning with additional salt or pepper as needed.
07 - Transfer salad to a serving platter or bowl. Garnish with crumbled feta cheese and extra mint leaves if desired. Serve chilled or at room temperature.
