Spring Couscous Salad
Spring is a wonderful time for fresh and vibrant flavors, and what better way to celebrate the season than with a delightful Spring Couscous Salad? This dish is not only colorful but also packed with nutrients, making it a perfect choice for lunch or a light dinner. With its blend of fresh vegetables and a zesty dressing, it brings a taste of spring to your table.
Why Make This Recipe
This Spring Couscous Salad is easy to prepare and incredibly versatile. It is a great option for meal prep, picnics, and gatherings. You can customize it with your favorite vegetables or add protein for a more filling dish. Plus, it’s a fantastic way to incorporate seasonal produce into your diet, giving you a burst of flavor and nutrition with every bite.
How to Make Spring Couscous Salad
Ingredients:
- 1 cup pearl (Israeli) couscous
- 1 1⁄4 cups vegetable broth or water
- 1⁄2 cup asparagus, trimmed and chopped
- 1⁄2 cup peas (fresh or frozen)
- 1⁄2 cup cherry tomatoes, halved
- 1⁄4 cup radishes, thinly sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
- 2 tablespoons chopped fresh mint or parsley
- Optional: crumbled feta or goat cheese for topping
Directions:
- In a medium saucepan, bring the vegetable broth to a boil.
- Stir in the couscous, reduce the heat, cover, and simmer for 8–10 minutes until tender and liquid is absorbed. Fluff with a fork and let cool slightly.
- While the couscous cooks, blanch the asparagus and peas in boiling water for 2–3 minutes until bright green and crisp-tender. Drain and rinse under cold water.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine the couscous, blanched veggies, cherry tomatoes, radishes, and herbs.
- Drizzle with the dressing and toss to coat.
- Serve chilled or at room temperature. Top with crumbled cheese if desired.
How to Serve Spring Couscous Salad
You can enjoy this salad on its own, or serve it alongside grilled chicken, fish, or as part of a larger salad spread. It also makes a great side dish for barbecues or potlucks.
How to Store Spring Couscous Salad
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you add cheese or dressing, consider keeping those separate until you are ready to serve to maintain the best flavor and texture.
Tips to Make Spring Couscous Salad
- Experiment with different vegetables based on what you have on hand.
- If you want to add some crunch, consider adding nuts like almonds or walnuts.
- For a burst of flavor, let the salad sit in the fridge for an hour before serving. This allows the flavors to meld together.
Variation
You can easily swap out the couscous for quinoa or orzo for a different texture. Feel free to add other ingredients such as bell peppers, cucumber, or cooked chicken for added protein.
FAQs
Q: Can I make this salad ahead of time?
A: Yes! You can make it a day in advance. Just store it in the refrigerator until you are ready to serve.
Q: Is it okay to use frozen vegetables?
A: Absolutely! Frozen peas work well, and you can use frozen asparagus too; just make sure to heat them through before adding to the salad.
Q: Can I use a different dressing?
A: Yes! Feel free to use your favorite vinaigrette or dressing. Just make sure it complements the fresh flavors of the salad.
Enjoy creating this refreshing Spring Couscous Salad that will surely bring a taste of spring to your dining table!
