Serves 1
Directions
- 1Blanch the peas in boiling water for 1 1/2 minutes.
- 2Drain the peas and set them aside.
- 3Cook the couscous in the same pot with water and a pinch of salt.
- 4Bring to a boil on high heat, then reduce to low, partially cover, and simmer for 8-10 minutes until all water is absorbed.
- 5Cover the pot and let it sit off the heat for 5 minutes, then fluff with a fork and toss with 1-2 tsp of olive oil to prevent sticking.
- 6Slice the red onions thinly.
- 7Add the sliced onions to a bowl.
- 8Zest a lemon over the onions.
- 9Add lemon juice and salt to the onions.
- 10Toss the onions with lemon juice, zest, and salt to mellow them out.
- 11Finely mince parsley and mint.
- 12Roughly chop roasted pistachios.
- 13Add the cooked couscous, peas, chopped herbs, and pistachios to the bowl with onions.
- 14Prepare the garlicky olive oil marinade by frying minced garlic in olive oil until lightly browned.
- 15Remove from heat and stir in za'atar, cumin, and kosher salt.
- 16Pour the marinade over the salad ingredients.
- 17Toss everything together to combine.
- 18Season to taste with sumac and kosher salt.
Ingredients
- 0.5 small red onion
- 4 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1 cup english peas
- 1 cup pearl couscous
- 1.5 cups water
- 1 tsp kosher salt
- 1 cup arugula
- 0.5 cup parsley
- 0.5 cup mint
- 0.5 cup roasted pistachios
- 4 tbsp olive oil
- 3 garlic cloves
- 2 tsp za’atar
- 0.5 tsp ground cumin
- 1 tsp kosher salt
- sumac
Equipment
potslotted spoonknifecutting boardbowlgraterpan
Tips
- Toss onions with lemon juice, zest, and salt to mellow them out a bit.
- Pistachios add a nice crunch to the salad.
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