Pearl couscous salads are the perfect easy side dish to whip up and meal prep for the week. This one has all of the spring feels with a zesty feta vinaigrette and sauteed asparagus and peas. This light yet flavorful couscous salad is filled with so many fresh flavors, and is so delicious with baked salmon or branzino.
The peas add a subtle sweetness to the dish and the feta vinaigrette brings the perfect balance of saltiness.
When testing new recipes, I always try to create ones that taste better even a day or two later, and are versatile. This spring couscous salad can be served with so many different proteins, and can be eating cold, warm or at room temperature.
What You’ll Need To Make Spring Couscous Salad
Pearl Couscous: Pearl Couscous, also called Israeli Couscous, is lightly toasted pasta pearls that make a delicious base for a hearty salad
Asparagus: sauteed asparagus is added for a boost of greens and veggies
Peas: peas add a subtle sweetness and fiber to the dish
Roasted pistachios: for extra crunch and flavor
Fresh parsley and microgreens for added greens
Zesty feta vinaigrette: a delicious creamy dressing made of feta cheese, lemon juice, olive oil, dijon mustard and a few simple seasonings.
- Saute the chopped asparagus and peas for about 7-10 minutes in olive oil until soft. Season with a little salt & pepper
- Cook the pearl couscous as instructed on package. Fluff with a fork then season lightly with salt.
- Prepare the feta vinaigrette by mashing the feta cheese in a bowl then mixing in the olive oil, lemon juice, lemon zest, honey, dijon mustard and spices.
- Toss the couscous together with the veggies, chopped pistachios, herbs and feta vinaigrette
This salad can even be made ahead and served cold, warmed or at room temperature when ready to serve!
Pair this salad with your favorite protein for a fresh & delicious weeknight dinner. You guys are going to love this simple recipe! Be sure to tag me on Instagram if you try it 🙂
Serve with:
Feta Stuffed Salmon
Branzino with Citrus Olive Salsa
Chili Lime Chicken
Spring Couscous Salad with Feta Vinaigrette
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 & pepper
Directions
- Cook the pearl couscous as instructed on the package. Once ready, fluff with a fork and season lightly with salt.
- Heat a skillet on medium heat and drizzle in some olive oil.
- Slice the asparagus into 1″ 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
- Prepare the feta vinaigrette by mashing the feta cheese in a bowl then adding in the remaining dressing ingredients. Mix together well.
- Once the couscous is ready, add it to a large bowl and mix with the cooked veggies, chopped pistachios, and chopped parsley.
- Toss everything together with the dressing and adjust salt & pepper to taste. Garnish with microgreens when serving. Serve cold, warm or at room temperature
Looovee this! Ate cold with a crispy chicken cutlet. This will be my new go-to Summer salad.
So happy you tried it!
Unbelievably delicious!!!
Thank you, Beth!