Spring Couscous Salad
A vibrant Middle Eastern-inspired salad blending pearled couscous, tender English peas, arugula, and a za’atar-lime marinade. Infused with mint, parsley, and roasted pistachios, this dish balances tangy brightness and earthy warmth for a refreshing, protein-packed main course or side.
- Prep Time: 20
- Cook Time: 12
- Total Time: 45
- Yield: 4-6 servings
- Category: salads
- Method: Steaming, Cooking, Marinating
- Cuisine: Middle Eastern
- Diet: Vegetarian/Vegan-Friendly
Ingredients
Red Onion (1/2 small, thinly sliced)
Lemon Juice (4 tbsp, fresh)
Lemon Zest (1 tsp)
Kosher Salt (1 tsp, plus extra)
English Peas (1 cup, frozen or fresh)
Pearl Couscous (1 cup)
Water (1 1/2 cups)
Arugula (1 cup, chopped)
Dried Parsley (1/2 cup, minced)
Dried Mint (1/2 cup, finely chopped)
Roasted Pistachios (1/2 cup, chopped)
Olive Oil (4 tbsp)
Garlic Cloves (3 whole)
Za’atar (2-3 tsp)
Ground Cumin (1/2 tsp)
Sumac (to taste)
Instructions
Fill a pot with water and salt, bring to a boil. Add peas, blanch for 2 minutes, drain.
In a medium saucepan, combine couscous, water, and 1 tsp salt. Cook over medium heat until tender, about 10 minutes. Fluff with a fork.
In a large bowl, combine all marinade ingredients: lemon juice, zest, za’atar, cumin, olive oil, and minced garlic. Whisk until blended.
Add cooked couscous, roasted pistachios, arugula, blanched peas, parsley, and mint to the bowl. Toss to coat. Season with additional salt if needed.
Let marinate at room temperature for 10-15 minutes. Garnish with sumac before serving.
Notes
Za’atar can be substituted with a blend of thyme, sesame seeds, and sumac.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Customization: Add diced cucumbers or feta cheese for extra flavor.
Find it online: https://cookingwithramsay.com/spring-couscous-salad/