Description
This vibrant Spring Couscous Salad is a fresh and flavorful dish featuring tender pearl couscous, crisp English peas, peppery arugula, and fragrant herbs like parsley and mint. Tossed with a zesty lemon-onion mixture and a warm garlic-za’atar marinade, finished with crunchy roasted pistachios and a sprinkle of sumac, this salad offers a delightful balance of textures and bright Middle Eastern-inspired flavors, perfect for a light lunch or a refreshing side dish.
Ingredients
For the Salad
- 1/2 (75 g) small red onion, thinly sliced
- 1 cup (135 g) English peas
- 1 cup (160 g) pearl couscous
- 1 1/2 cups water
- 1 tsp kosher salt (for cooking couscous)
- 1 cup arugula, roughly chopped
- 1/2 cup (10 g) firmly packed parsley, finely minced
- 1/2 cup (10 g) firmly packed mint, finely minced
- 1/2 cup roasted pistachios, roughly chopped
For the Lemon-Onion Dressing
- 4 tbsp (35 g) lemon juice
- 1 tsp lemon zest
- 1 tsp kosher salt
For the Garlic-Za’atar Marinade
- 4 tbsp (45 g) olive oil
- 3 (16 g) garlic cloves
- 2-3 tsp za’atar (use 2 tsp for a milder flavor)
- 1/2 tsp ground cumin
- 1 tsp kosher salt, plus more to taste
- Sumac, for serving
Instructions
- Blanch the peas: Bring a pot of water to a boil. Add the English peas and blanch for 1 1/2 minutes until tender but still crisp. Drain the peas and set them aside.
- Cook the couscous: In the same pot, pour in the pearl couscous, 1 1/2 cups water, and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to low heat. Partially cover the pot and let simmer for 8-10 minutes, or until all the water is absorbed.
- Let couscous rest and fluff: Remove the pot from heat, cover fully, and let it sit for 5 minutes. Then fluff the couscous gently with a fork and toss with 1-2 tsp olive oil to prevent sticking.
- Prepare the onion dressing: In a bowl, combine the thinly sliced red onion, lemon juice, lemon zest, and 1 tsp kosher salt. Toss well and set aside to marinate.
- Chop herbs and arugula: Roughly chop the arugula and finely mince the parsley and mint. Also roughly chop the roasted pistachios.
- Combine salad ingredients: Once the couscous has cooled slightly, add it to the bowl with the marinated onions. Then add the blanched peas, arugula, herbs, and pistachios. Toss gently to combine.
- Make the garlic-za’atar marinade: Rinse and dry the pot used for couscous. Add olive oil and garlic cloves. Gently fry the garlic over medium heat until just beginning to brown, then remove from heat. Stir in za’atar, ground cumin, and 1 tsp kosher salt to create the marinade.
- Toss salad with marinade: Pour the warm garlic-za’atar marinade over the assembled salad. Toss well to combine all flavors evenly.
- Season and serve: Taste and adjust seasoning with additional kosher salt and a sprinkle of sumac for a tangy finish. Serve the salad fresh at room temperature or slightly chilled.
Notes
- Blanch peas briefly to retain their crunch and vibrant color.
- Simmering pearl couscous rather than boiling retains a chewy texture.
- The warm garlic-za’atar marinade adds deep flavor and aroma to the salad.
- Sumac adds a beautiful tart note; if unavailable, a squeeze of lemon can be used instead.
- Use fresh herbs for the best flavor impact.
- This salad can be prepared a few hours ahead; store refrigerated and toss with marinade just before serving.
- Adjust za’atar amount to taste for milder or stronger herbal flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
