Description
A vibrant Spring Couscous Salad with fresh pearls, peas, herbs, and zesty za’atar dressing. Perfect as a main or side dish, this 30-minute recipe is healthy and flavorful.
Ingredients
1 cup (160 g) pearl couscous (Israeli couscous)
1 ½ cups shelled peas (fresh or frozen)
1/3 cup olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon honey
1 teaspoon za’atar (can be substituted with sumac, thyme, and sesame seeds)
1 small onion, diced
2 tablespoons fresh herbs (mint or parsley), chopped
2 cups arugula (about 100 g)
Instructions
Toast the couscous in a large pot over medium heat until fragrant, about 5 minutes.
Add 2 cups of water and salt (optional), bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes until tender.
Drain any excess water using a colander.
In a small bowl, whisk together olive oil, lemon juice, honey, za’atar, and onion. Set aside.
In a large mixing bowl, combine cooked couscous, peas, fresh herbs, and arugula.
Pour the dressing over the salad and toss to coat evenly.
Let the salad rest at room temperature for 10-15 minutes to allow flavors to meld.
Serve warm, at room temperature, or chilled.
Notes
For best flavor, let the salad sit for at least 30 minutes before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Customize with grilled chicken, chickpeas, or roasted vegetables for added protein.
If za’atar is unavailable, use ½ teaspoon sumac, ½ teaspoon ground sesame seeds, and ½ teaspoon dried thyme as a substitute.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Cooking and Mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (of 8)
- Calories: 115
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 6.5g
- Fiber: 2.5g
- Protein: 3g
- Cholesterol: 0mg