Spring Pea Couscous Salad (members only)
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This Spring Pea Couscous Salad is filled with fresh herbs, English peas, chickpeas, pearl couscous and a delicious lemon dressing!
This Spring Pea Couscous Salad is one you will want on repeat! It has so many bright, fresh flavors. The combo of parsley, mint & green onions mixed in with tender couscous, peas, chickpeas & a lemon dressing is addicting. This is the perfect salad to make for a picnic or party – it can be prepped ahead of time and kept in the fridge!
here’s what you need
ingredients
- pearl couscous
- salt & pepper
- peas
- chickpeas
- garlic
- flat leaf parsley
- fresh mint
- green onions
- vegan feta
- lemon juice
- avocado oil
equipment
You need a pot to cook the couscous in and a big salad bowl!
steps
step 1: prep the couscous
I LOVE pearl couscous! Don’t get me wrong, traditional couscous is good too, but pearl couscous is bigger and has a nice bite to it. Perfect for a salad like this!
Bring 1.5 cups of water to a boil. Add the couscous and a pinch of salt, cover, lower the heat and simmer for 5 minutes. Remove the lid and add the peas. Cook for another 2-3 minutes, stirring frequently, until the peas are tender, the water is absorbed and the couscous is cooked through. Transfer to a bowl and place in the fridge to cool for 30 minutes.
step 2: assemble
While the couscous & peas are chilling, we can prep the rest of the ingredients. The great thing about this recipe is the bright, herby flavors.
So chop up some parsley, mint & green onions. Add them to a bowl with the chilled couscous, peas, chickpeas, garlic, vegan feta, lemon juice & a drizzle of oil. Toss until combined. Add salt & pepper to taste.
At this point you can dig in or pop the whole thing back in the fridge to chill more.
This salad is the perfect side dish for a picnic or BBQ! Everyone will love it!
tips & tricks
You don’t want to overcook the peas – be sure to keep an eye on them so they don’t get mushy.Â
If the couscous & peas are cooked through, but there is some excess liquid, drain it off before transferring them to a bowl to cool.
This can be prepped ahead of time – just assemble, cover and chill in the fridge. When you’re ready to serve, you can add a little more oil if it seems dry.
need more recipe inspo? check these out:
Spring Pea Couscous Salad (members only)
Ingredients
- 1 cup pearl couscous dry
- salt & pepper to taste
- 1 cup peas shelled & uncooked
- 1 15-ounce can chickpeas drained & rinsed
- 2 cloves garlic minced
- 1/2 bunch flat leaf parsley chopped
- 2 tablespoons fresh mint chopped
- 2 green onions chopped
- 1/4 cup vegan feta I used Follow Your Heart
- 2 lemons juiced
- avocado oil
Equipment
- sauce pan
Instructions
- Bring 1.5 cups of water to a boil. Add the couscous and a pinch of salt, cover, lower the heat and simmer for 5 minutes. Remove the lid and add the peas. Cook for another 3 minutes, stirring frequently, until the peas are tender, the water is absorbed and the couscous is cooked through. Transfer to a bowl and place in the fridge to cool for 30 minutes.
- To assemble, add the couscous, peas, chickpeas, garlic, parsley, mint, green onions, feta, lemon juice & a drizzle of oil to a salad bowl. Toss until combined. Add salt & pepper to taste. Serve right away or return to the fridge to continue to chill in the fridge.
Notes
- You don’t want to overcook the peas – be sure to keep an eye on them so they don’t get mushy.Â
- If the couscous & peas are cooked through, but there is some excess liquid, drain it off before transferring them to a bowl to cool.
- This can be prepped ahead of time – just assemble, cover and chill in the fridge. When you’re ready to serve, you can add a little more oil if it seems dry.
