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Spring Couscous Salad

Serves 1
instagram.com

Spring Couscous Salad

instagram.com
Serves 1

Directions

  1. 1Blanch the peas in boiling water for 1 1/2 minutes.
  2. 2Drain the peas and set them aside.
  3. 3Cook the couscous in the same pot with water and a pinch of salt.
  4. 4Bring to a boil on high heat, then reduce to low, partially cover, and simmer for 8-10 minutes until all water is absorbed.
  5. 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.
  6. 6Slice the red onions thinly.
  7. 7Add the sliced onions to a bowl.
  8. 8Zest a lemon over the onions.
  9. 9Add lemon juice and salt to the onions.
  10. 10Toss the onions with lemon juice, zest, and salt to mellow them out.
  11. 11Finely mince parsley and mint.
  12. 12Roughly chop roasted pistachios.
  13. 13Add the cooked couscous, peas, chopped herbs, and pistachios to the bowl with onions.
  14. 14Prepare the garlicky olive oil marinade by frying minced garlic in olive oil until lightly browned.
  15. 15Remove from heat and stir in za'atar, cumin, and kosher salt.
  16. 16Pour the marinade over the salad ingredients.
  17. 17Toss everything together to combine.
  18. 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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