Bright couscous salad with peas, mint, cucumber, scallions, and lemon dressing. Perfect for spring meals.
# What You 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
# How To Make:
01 - Bring the 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 - Blanch fresh peas in boiling water for 1–2 minutes until bright green and tender; drain and rinse under cold water to halt cooking. Skip this step if using thawed frozen peas.
03 - Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper together in a small bowl until emulsified.
04 - In a large mixing bowl, combine cooled couscous, cooked peas, chopped mint, parsley, scallions, cucumber, and radishes.
05 - Pour dressing over salad mixture. Toss gently until evenly coated.
06 - Taste and adjust salt or pepper as needed. Transfer to a serving platter or bowl.
07 - Garnish with crumbled feta cheese and extra mint leaves as desired. Serve chilled or at room temperature.
