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Colorful Spring Couscous Salad with fresh vegetables and herbs

Spring Couscous Salad

A bright, herb-forward salad featuring chewy pearl couscous, crunchy pistachios, and fresh herbs, perfect for warm weather meals or potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side
Cuisine: Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup pearl couscous Provides a chewy, slightly nutty base.
  • 1 cup English peas Fresh or frozen; add sweetness to the salad.
  • 1/2 small red onion, thinly sliced Marinated to soften the sharpness.
  • 4 tbsp lemon juice Adds brightness to the salad.
  • 1 tsp lemon zest Enhances lemon flavor.
  • 1 tsp kosher salt Plus more to taste.
  • 1 cup arugula, roughly chopped Provides a peppery flavor.
  • 1/2 cup fresh parsley, finely minced Brightens the salad.
  • 1/2 cup fresh mint, finely minced Adds a refreshing note.
  • 1/2 cup roasted pistachios, roughly chopped Provides crunch and nuttiness.
For the Garlic-Za’atar Oil
  • 4 tbsp olive oil Good quality extra-virgin is best.
  • 3 cloves garlic, minced Adds depth of flavor.
  • 2–3 tsp za’atar Use 2 tsp for milder flavor.
  • 1/2 tsp ground cumin Enhances the warm flavors.
  • 1 tsp kosher salt Plus more to taste.
  • to taste sumac for serving Adds tanginess and color.

Method
 

Preparation
  1. Bring a pot of salted water to a rapid boil and add the peas for 1.5 minutes. Drain and transfer to a bowl to stop cooking.
  2. Using the same pot, add 1 cup of pearl couscous, 1.5 cups of water, and 1 tsp of kosher salt. Simmer gently for 8–10 minutes until tender, then drain any excess and fluff with a fork.
  3. Toss thinly sliced red onion with lemon juice, lemon zest, and 1 tsp kosher salt. Let it sit to soften.
  4. In a large bowl, mix the cooked couscous, marinated onions, arugula, blanched peas, parsley, mint, and chopped pistachios. Toss gently.
Dressing the Salad
  1. Warm 4 tbsp olive oil in a small skillet over medium-low heat. Add minced garlic and fry until fragrant and just golden.
  2. Remove from heat and whisk in za’atar, ground cumin, and 1 tsp kosher salt then pour the spiced oil over the salad and toss to coat.
Serving
  1. Let the salad rest for 10–15 minutes to marry flavors. Serve with a sprinkle of sumac.

Notes

Store in an airtight container for up to 3 days. The salad holds up well for lunches and potlucks. Add pistachios and sumac just before serving to retain crunch and color.