Spring Couscous Salad
Spring Couscous Salad is a light and refreshing dish that celebrates the flavors of spring. Packed with colorful vegetables and bright herbs, this salad is perfect for lunch, a side dish at dinner, or even a picnic treat. It’s simple to make and tastes amazing!
Why Make This Recipe
This recipe is great for many reasons. First, it’s quick to prepare and uses fresh ingredients that are often in season during springtime. You can whip it up in under thirty minutes! Second, it’s healthy and full of fiber, vitamins, and minerals from the vegetables. Plus, it’s very versatile; you can add or swap ingredients based on what you have at home.
How to Make Spring Couscous Salad
Ingredients:
- 1 cup couscous
- 1¼ cups boiling water
- ½ cup asparagus, chopped into 1-inch pieces
- ½ cup green peas (fresh or thawed frozen)
- ¼ cup radishes, thinly sliced
- ¼ cup chopped cucumber
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- ¼ cup crumbled feta cheese (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Directions:
- In a heatproof bowl, combine couscous and boiling water. Cover and let sit for 5 minutes.
- Fluff the couscous with a fork and allow it to cool.
- Blanch the asparagus and peas in boiling water for 2 minutes, then transfer them to an ice bath to keep their color and crispness. Drain and pat dry.
- In a large bowl, mix together the couscous, asparagus, peas, radishes, cucumber, mint, parsley, and feta.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Chill briefly or serve immediately.
How to Serve Spring Couscous Salad
You can serve Spring Couscous Salad on its own as a light meal or as a side with grilled meats or fish. It’s also tasty when served cold, making it perfect for summer barbecues or brunch gatherings. You can garnish it with extra herbs or a squeeze of lemon for added flavor.
How to Store Spring Couscous Salad
To store leftover salad, keep it in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. If you plan on storing it, consider keeping the dressing separate until you’re ready to eat, so the salad doesn’t get soggy.
Tips to Make Spring Couscous Salad
- Don’t skip the ice bath for the veggies; it helps keep them bright and crunchy.
- Feel free to add other vegetables like bell peppers or carrots, depending on your preference.
- If you want to make it vegan, simply leave out the feta cheese.
Variation
For a bit of protein, you can add cooked chicken or chickpeas. You can also switch the couscous for quinoa or bulgur wheat for a different texture and flavor.
FAQs
1. Can I make this salad ahead of time?
Yes! You can make it a few hours in advance. It’s actually even better after the flavors have a chance to meld together.
2. What can I use instead of couscous?
You can substitute couscous with quinoa, bulgur, or even farro for a different taste and texture.
3. Can I add nuts or seeds to the salad?
Absolutely! Adding nuts like almonds or seeds like sunflower seeds can give the salad a nice crunch and extra nutrients.
