Spring Pea Couscous Salad (members only)
This Spring Pea Couscous Salad is filled with fresh herbs, English peas, chickpeas, pearl couscous and a delicious lemon dressing!
Equipment
- sauce pan
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
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.
- 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.
Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 10g | Fat: 8g