Can I make Spring Couscous Salad ahead of time?

Absolutely. Prepare it up to one day in advance and store it in the refrigerator. The flavors continue to develop as it rests.

What can I substitute for za'atar?

If za’atar isn't available, combine: 1 teaspoon sumac 1 teaspoon sesame seeds 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon cumin 1 teaspoon coriander ¼ teaspoon kosher salt This creates a similar flavor profile.

Can I use frozen peas?

Yes. Frozen peas work beautifully here. Simply blanch them briefly according to the recipe instructions.

Is this salad served warm or cold?

Either works well. It's delicious slightly warm right after preparation and equally enjoyable chilled.

Can I replace the pistachios?

Certainly. Almonds, walnuts, or pumpkin seeds all provide great crunch.

How long does it keep?

Stored in an airtight container, the salad stays fresh for up to 3 days in the refrigerator.

Spring Couscous Salad: Amazing 45-Minute Favorite

Description

This Spring Couscous Salad is packed with tender peas, peppery arugula, fresh herbs, crunchy pistachios, and a warm garlic za’atar dressing. Bright, fresh, and full of texture, it’s an easy spring meal that’s perfect for lunch, dinner, picnics, or meal prep.

Ingredients

Scale

For the Lemon-Marinated Onions

1/2 small red onion, thinly sliced
4 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt

For the Salad

1 cup English peas
1 cup pearl couscous
1 1/2 cups water
1 teaspoon kosher salt
1 cup arugula, roughly chopped
1/2 cup parsley, finely minced
1/2 cup mint, finely minced
1/2 cup roasted pistachios, roughly chopped

For the Garlic Za’atar Dressing

4 tablespoons olive oil
3 garlic cloves, minced
2 to 3 teaspoons za’atar
1/2 teaspoon ground cumin
1 teaspoon kosher salt

For Serving

Sumac, to taste

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Instructions

Bring a pot of water to a boil and blanch the peas for 1½ minutes. Drain and set aside.
In the same pot, combine the pearl couscous, water, and kosher salt. Bring to a boil, reduce heat to low, partially cover, and simmer for 8–10 minutes until the water is absorbed. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and drizzle with a little olive oil.
In a large serving bowl, combine the sliced red onion, lemon juice, lemon zest, and salt. Toss and let sit while preparing the remaining ingredients.
Roughly chop the arugula and pistachios. Finely mince the parsley and mint.
Add the cooked couscous, peas, arugula, parsley, mint, and pistachios to the bowl with the onions.
In a small saucepan, gently heat the olive oil and garlic over medium heat until the garlic is lightly golden. Remove from heat and stir in the za’atar, cumin, and kosher salt.
Pour the warm dressing over the salad and toss well. Season with additional kosher salt and sumac to taste before serving.

Notes

For a sweeter flavor, add 1 teaspoon of honey to the dressing.

Quinoa can be substituted for pearl couscous.

The salad tastes even better after chilling for a few hours.

If za’atar is unavailable, use a mixture of sumac, sesame seeds, oregano, thyme, cumin, coriander, and salt.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Stovetop
Cuisine: Middle Eastern, American

Nutrition

Serving Size: 1 Serving
Calories: 420
Sugar: 5g
Sodium: 920mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg