Spring Salad with Couscous and Peas
Make this absolutely gorgeous Spring Salad with Couscous and Peas to impress the crowd at your next dinner party or special occasion!
Ingredients
Lemon Dill Vinaigrette:
- ¼ cup extra light olive oil
- 2 tablespoons fresh lemon juice sub lemon juice concentrate*
- 1 tablespoon fresh dill chopped
- 1 teaspoon dijon mustard
- ¾ teaspoon kosher salt more, if desired
- ½ teaspoon lemon zest
- freshly cracked pepper
Spring Salad:
- ½ cup pearl couscous uncooked, heaping
- 1 head butter lettuce chopped into 1-2 inch pieces (4.5oz)
- 2 cups asparagus cut into 1-inch pieces (approx. 1 bunch with ends cut off)
- 1 cup sugar snap peas sliced
- 1 watermelon radish peeled & cut into half moons
- ½ cup green onions sliced
- 4 ounces feta cheese crumbled
- 5.5 ounces honey roasted pistachios shelled (I used Wonderful Pistachios)
Instructions
- Make Vinaigrette: In a small bowl, add ¼ cup extra light olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon fresh dill, 1 teaspoon dijon mustard, ¾ teaspoon kosher salt, ½ teaspoon lemon zest, and a sprinkling of freshly cracked pepper. Whisk to combine. Taste and add additional lemon juice, zest, dill, etc. if desired. Set aside.
- Make Couscous: Cook heaping ½ cup pearl couscous on the stove top according to the package instructions. Drain and rinse with cold water. Set aside.
- Build Salad: On a large platter or serving bowl, add chopped lettuce, 2 cups asparagus, 1 cup sugar snap peas (sliced), watermelon radish slices, ½ cup green onions, 4 ounces feta cheese, 5.5 ounces honey roasted pistachios, and cooked couscous.
- Serve: Right before serving, pour the vinaigrette on the salad and toss to coat. Enjoy right away!
Video
Notes
- *Lemon Juice: For best results use fresh lemon juice! Lemon juice concentrate will be good too, but fresh takes it to the next level.
- Lettuce: Feel free to use any lettuce you desire, but highly recommend butter lettuce for best results.
- Couscous: the heaping 1/2 cup uncooked couscous make approx. 1 cup cooked couscous which is exactly what you need for this recipe.
- Dairy-Free: Use a dairy-free feta cheese alternative.
- Gluten-Free: Use gluten free couscous.
- Protein: Option to add an easy poached egg on top for a little more protein or cast iron skillet salmon, grilled shrimp skewers or some grilled chicken cutlets.
- Storing: I tried eating this the next day after we had added the vinaigrette - the lettuce got quite soggy - so if making ahead definitely don’t dress with vinaigrette - do that right before serving for best results. It will last for a few hours, but no longer.
Nutrition
Calories: 215kcal | Carbohydrates: 15g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 320mg | Potassium: 351mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1016IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 2mg
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