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–+ servings
Spring Couscous Salad with Feta Vinaigrette

Spring Couscous Salad with Feta Vinaigrette for Fresh Flavor

A vibrant Spring Couscous Salad with Feta Vinaigrette that captures the spirit of spring with fresh ingredients and quick preparation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 cup Pearl Couscous Or quinoa for gluten-free option.
  • 1 bunch Asparagus Sliced into 1" pieces before sautéing.
  • 1 cup Peas Frozen or fresh.
  • ½ cup Shelled Pistachios (chopped) Alternatively, use almonds or walnuts.
  • ¼ cup Fresh Parsley (chopped) Cilantro can be swapped for a different flavor.
For the Dressing
  • 3 tablespoons Olive Oil Extra virgin preferred.
  • 1 cup Zesty Feta Vinaigrette Combine crumbled feta, lemon juice, honey, dijon mustard, and Italian seasoning.
For Garnishing
  • 1 handful Microgreens Feel free to use arugula or baby spinach.

Equipment

  • Skillet
  • Mixing Bowl
  • fork

Method
 

Directions
  1. Cook the pearl couscous according to package instructions until tender, about 8-10 minutes. Fluff with a fork and season lightly with salt.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced asparagus; sauté for 5 minutes until bright green and tender. Stir in peas and cook for an additional 5-6 minutes, seasoning with salt and pepper.
  3. In a bowl, mash 1 cup of feta cheese with a fork. Mix in 3 tablespoons of olive oil, 2 tablespoons of lemon juice, zest of one lemon, 1 tablespoon of honey, 1 teaspoon of dijon mustard, and 1 teaspoon of Italian seasoning. Blend until well combined and creamy.
  4. In a large mixing bowl, combine cooked couscous, sautéed vegetables, ½ cup of chopped pistachios, and a handful of chopped parsley. Drizzle with feta vinaigrette and toss gently to combine all flavors.
  5. Garnish with microgreens for a beautiful presentation. Serve immediately and enjoy cold, warm, or at room temperature.

Nutrition

Serving: 1cupCalories: 290kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Allow the salad to sit for 5-10 minutes after tossing with vinaigrette for flavors to meld beautifully. Avoid overcooking asparagus for best texture.

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