Spring Couscous Salad with Herbs, Peas, and Za’atar Recipe
Enjoy this refreshing Spring Couscous Salad with Herbs, Peas, and Za’atar, perfect for a light meal or side dish.
Equipment
- pot
- bowl
Ingredients
Vegetables
- ½ medium red onion thinly sliced
- 1 cup english peas blanched
Grains
- 1 cup pearl couscous plus 1 ½ cups water and 1 teaspoon kosher salt
Herbs
- 1 cup arugula roughly chopped
- ½ cup parsley firmly packed, finely minced
- ½ cup mint firmly packed, finely minced
Seeds and Nuts
- ½ cup roasted pistachios roughly chopped
Condiments
- 4 tablespoon olive oil
- 4 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2–3 teaspoon za’atar use 2 teaspoon for a milder flavor
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt plus more to taste
Other
- 3 cloves garlic
- sumac for serving
Instructions
Preparation
- Start off by blanching the peas in boiling water for 1 ½ minutes. Drain and set aside.
- Cook the couscous in the same pot with 1 ½ cups water and a pinch of salt for 8-10 minutes until absorbed.
- In a bowl, combine sliced onions, lemon juice, zest, and salt. Toss and set aside.
- Chop arugula and combine with couscous, onions, herbs, and pistachios.
Marinade
- In the same pot, fry garlic in olive oil until browned. Stir in za’atar, cumin, and kosher salt.
Combine and Serve
- Pour marinade over salad and toss to combine. Season to taste with sumac and kosher salt.
Notes
Use 2 teaspoon za’atar for a milder flavor. This salad needs a lot of salt, adjust seasoning to taste.
Nutrition
Serving: 1saladCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 700mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg
Tried this recipe?Let us know how it was!