Description
A vibrant 30-minute spring salad with pearl couscous, fresh herbs, and warm spices. Perfect as a side or plant-based main, this dish celebrates the season’s bounty with bright, savory flavors and 30 minutes of effort.
Ingredients
1/2 small red onion, thinly sliced
4 tbsp lemon juice
1 tsp lemon zest
1 tsp kosher salt
1 cup English peas
1 cup pearl couscous
data1 1/2 cups water for couscous
1 tsp salt for couscous
1 cup arugula, chopped
1/2 cup parsley, minced
1/2 cup mint, minced
1/2 cup roasted pistachios, chopped
4 tbsp olive oil
3 garlic cloves, minced
2–3 tsp za’atar
1/2 tsp ground cumin
1/2 tsp black pepper, plus more to taste
Instructions
In a bowl, combine red onion, 1 tsp salt, and 4 tbsp lemon juice. Let sit 15 minutes while preparing other components.
In a saucepan, combine pearl couscous, 1 1/2 cups water, and 1 tsp salt. Bring to a boil, then reduce heat, cover, and simmer 10-12 minutes until tender and liquid is absorbed.
Whisk together olive oil, lemon zest, garlic, za’atar, cumin, and black pepper in a separate bowl.
Once couscous is cooked and onion is softened, fluff couscous with a fork and transfer to a large mixing bowl. Add arugula, English peas, parsley, mint, and pistachios. Pour in dressing and mix thoroughly (reserving some pistachios for garnish if desired).
Season with additional pepper and salt to taste. Churn mixture into a glass bowl and chill for 30 minutes before serving to deepen flavors. Garnish with reserved pistachios.
Notes
Make ahead: Store overnight in fridge for enhanced flavor.
Substitute mint with basil or cilantro if preferred.
For a protein boost, add chickpeas or crumbled feta (ensure feta is sifted).
To store, refrigerate in sealed containers for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Stewing with dry heat
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 120g)
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg