A vibrant couscous salad with peas, mint, lemon, and fresh herbs. Perfect for refreshing spring meals and sides.
# Components:
→ 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
# Method:
01 - Bring vegetable broth or water to a boil in a medium saucepan. Remove from heat, add couscous, cover, and let stand for 5 minutes. Fluff couscous with a fork and let cool to room temperature.
02 - Blanch fresh peas in boiling water for 1 to 2 minutes until vibrant and tender. Drain and rinse with cold water. If using frozen peas, thaw and skip blanching.
03 - Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl until emulsified.
04 - Mix couscous, peas, chopped mint, parsley, scallions, cucumber, and radishes in a large mixing bowl.
05 - Pour dressing over ingredients. Gently toss to evenly coat.
06 - Taste and season with additional salt or pepper as needed.
07 - Transfer to serving platter or bowl. Garnish with crumbled feta cheese and extra mint leaves. Serve chilled or at room temperature.
