Spring Couscous Salad Feta (Print Version)
# Ingredients:
01 -
2 cups pearl couscous, dry
02 -
1 bunch asparagus (12 oz bag), sliced into 1-inch pieces
03 -
2 cups frozen or fresh peas (10 oz bag)
04 -
1/3 cup shelled pistachios, chopped
05 -
Handful parsley, chopped
06 -
Olive oil, as needed
07 -
Microgreens, for garnish
→ Lemon Feta Vinaigrette
08 -
1/4 cup olive oil
09 -
4 oz crumbled feta cheese
10 -
Juice from 1/2 lemon
11 -
2 tsp lemon zest
12 -
2 tsp honey or maple syrup
13 -
1 tsp dijon mustard
14 -
1/2 tsp Italian seasoning
15 -
Salt and pepper, to taste
# Instructions:
01 -
Cook the pearl couscous according to the package instructions. Once ready, fluff with a fork and season lightly with salt.
02 -
Heat a skillet on medium heat and drizzle in some olive oil. Add the sliced asparagus and sauté for 5 minutes. Then, add in the peas and cook together for 5-6 more minutes. Season lightly with salt and pepper.
03 -
Mash the feta cheese in a bowl and add the olive oil, lemon juice, lemon zest, honey or maple syrup, dijon mustard, Italian seasoning, salt, and pepper. Mix together well.
04 -
In a large bowl, combine the cooked couscous, sautéed vegetables, chopped pistachios, and parsley. Toss everything together with the feta vinaigrette, adjusting salt and pepper to taste.
05 -
Garnish with microgreens and serve the salad cold, warm, or at room temperature.