Spring Couscous Salad with Za’atar & Herbs
A bright, herb-packed Mediterranean-inspired salad featuring fluffy couscous, tender peas, and zesty citrus. Infused with garlicky za’atar oil and crisp pistachios, this vibrant dish is refreshing and perfect for spring.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings
- Category: Main dish
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
Pearl couscous (Israeli), 1 cup (160g)
Water, 1 1/2 cups
English peas, 1 cup (135g)
Small red onion, 1/2 (75g) thinly sliced
Lemon juice, 4 tbsp (35g)
Lemon zest, 1 tsp
Kosher salt, 3 tsp total
Arugula, 1 cup, chopped
Parsley, 1/2 cup (10g) finely minced
Mint, 1/2 cup (10g) finely minced
Roasted pistachios, 1/2 cup
Olive oil, 4 tbsp (45g)
Garlic cloves, 3 (16g) minced
Za’atar, 2-3 tsp
Ground cumin, 1 tsp
Instructions
Combine couscous, water, peas, 1 tsp salt, and 1 tbsp olive oil in a large pot.
Bring to a boil, then reduce heat to medium-low and simmer, covered, 7-8 minutes until cohesive and tender. Fluff with a fork.
Meanwhile, marinate onions: Toss sliced red onion with 2 tbsp lemon juice, 1 tsp salt, and 1 tbsp olive oil. Let sit 10-15 minutes.
In a small bowl, whisk 2 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp olive oil, garlic, 1 tsp za’atar, cumin, and 1 tsp salt. Gradually whisk in 1 tbsp water to emulsify.
Fold marinated onions, arugula, parsley, mint, pistachios, and za’atar dressing into cooked couscous. Adjust seasoning.
Serve warm or chilled.
Notes
Use frozen peas without thawing for convenience. Adjust za’atar intensity to taste. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/spring-couscous-salad/