Spring Pea Mint Couscous Salad (Printable View)

Vibrant couscous salad with tender spring peas and fresh mint, perfect for vegetarian Mediterranean cuisine.

# What You'll Need:

→ Grains

01 - 1 1/2 cups couscous
02 - 1 3/4 cups vegetable broth or water

→ Vegetables & Herbs

03 - 1 cup fresh or frozen peas
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/3 cup scallions, thinly sliced
07 - 1 small English cucumber, diced
08 - 1/2 cup radishes, thinly sliced

→ Dressing

09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 garlic clove, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

→ Garnish

15 - 1/4 cup crumbled feta cheese
16 - Extra mint leaves

# How To Make It:

01 - Bring vegetable broth or water to a boil in a medium saucepan. Remove from heat, stir in couscous, cover, and let stand for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - If using fresh peas, blanch in boiling water for 1 to 2 minutes until bright green and tender. Drain and rinse under cold water to stop cooking. Skip this step if using thawed frozen peas.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, sea salt, and black pepper until emulsified.
04 - In a large mixing bowl, combine cooled couscous, peas, chopped mint, parsley, sliced scallions, diced cucumber, and radishes (if using).
05 - Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
06 - Taste and adjust seasoning if necessary.
07 - Transfer to a serving platter or bowl. Garnish with crumbled feta cheese and extra mint leaves as desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Mint and lemon team up to make the salad feel like a fresh breeze on your palate.
  • It's simple enough to throw together on a whim but always impressive at spring gatherings.
02 -
  • Once I rushed cooling couscous with cold water, but learned it turned mushy—always let it cool on its own.
  • Adding mint too early dulled its color, so now I toss it in last for maximum brightness.
03 -
  • Always fluff couscous with a fork instead of a spoon for airy texture.
  • The secret is in the fresh lemon zest—it wakes up the whole salad.
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