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–+ servings
spring couscous salad

Spring Couscous Salad with Feta Vinaigrette

4.7 from 3 votes
Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 2 cups pearl couscous, dry
  • 1 bunch asparagus (12 oz bag)
  • 2 cups frozen or fresh peas (10 oz bag)
  • 1/3 cup shelled pistachios, chopped
  • Handful parsley
  • Olive oil
  • Microgreens, to top

Lemon Feta Vinaigrette

  • 1/4 cup olive oil
  • 4 oz crumbled feta cheese
  • Juice from 1/2 lemon
  • 2 tsp lemon zest
  • 2 tsp honey or maple syrup
  • 1 tsp dijon mustard
  • 1/2 tsp Italian seasoning
  • Salt u0026 pepper

Directions

  1. Cook the pearl couscous as instructed on the package. Once ready, fluff with a fork and season lightly with salt.
  2. Heat a skillet on medium heat and drizzle in some olive oil.
  3. Slice the asparagus into 1u0022 pieces and add them to the pan. Saute the asparagus for about 5 minutes on medium heat, then add in the peas. Cook together for about 5-6 more minutes. Season lightly with salt and pepper
  4. Prepare the feta vinaigrette by mashing the feta cheese in a bowl then adding in the remaining dressing ingredients. Mix together well.
  5. Once the couscous is ready, add it to a large bowl and mix with the cooked veggies, chopped pistachios, and chopped parsley.
  6. Toss everything together with the dressing and adjust salt u0026 pepper to taste. Garnish with microgreens when serving. Serve cold, warm or at room temperature