Light Mediterranean salad with spring peas, mint, and couscous. Fresh and easy for spring gatherings or everyday sides.
# 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 (optional)
→ 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 (optional)
15 - 1/4 cup crumbled feta cheese
16 - Extra mint leaves
# How-To Steps:
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 just tender, then drain and rinse under cold water to stop cooking. If using thawed frozen peas, skip blanching.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, sea salt, and black pepper until emulsified.
04 - In a large mixing bowl, combine couscous, peas, mint, parsley, scallions, cucumber, and radishes if using.
05 - Pour dressing over couscous mixture and toss gently to coat all ingredients evenly.
06 - Taste and adjust seasoning with additional salt or lemon juice as needed.
07 - Transfer salad to a serving platter or bowl and garnish with crumbled feta and extra mint leaves if desired. Serve chilled or at room temperature.
