Spring Couscous Salad
Spring brings fresh vegetables and vibrant flavors, making it the perfect time for a light and delicious salad. This Spring Couscous Salad is a bright and colorful dish that combines healthy ingredients and textures. It’s easy to prepare, making it a great option for lunch, dinner, or a picnic.
Why Make This Recipe
This Spring Couscous Salad is not only tasty but also packed with nutrients. Couscous is a versatile base that cooks quickly, while fresh vegetables like asparagus, peas, and radishes add crunch and flavor. The salad is easy to customize and can be served on its own or as a side dish. It’s perfect for meal prepping or for a spring gathering with friends and family.
How to Make Spring Couscous Salad
Ingredients:
- 1 cup couscous
- 1 1/4 cups boiling water
- 1/2 cup asparagus, chopped into 1-inch pieces
- 1/2 cup green peas (fresh or thawed frozen)
- 1/4 cup radishes, thinly sliced
- 1/4 cup chopped cucumber
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 1/4 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 the couscous and boiling water. Cover it and let it sit for about 5 minutes. After that, 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 vibrant colors and crispness. Drain them and pat dry.
In a large bowl, mix the cooled couscous, asparagus, peas, radishes, cucumber, mint, parsley, and feta (if using).
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
Drizzle the dressing over the salad and toss gently to coat all the ingredients. Chill briefly or serve immediately.
How to Serve Spring Couscous Salad
You can serve Spring Couscous Salad right away for a fresh dish. If you choose to chill it, let it sit in the refrigerator for about 30 minutes to let the flavors meld together. This salad is great on its own, or you can pair it with grilled chicken or fish for a complete meal.
How to Store Spring Couscous Salad
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to consume the salad within 2-3 days for optimal freshness. Keep the dressing separate if you want the salad to stay crisp for longer.
Tips to Make Spring Couscous Salad
- Feel free to add other vegetables like bell peppers, cherry tomatoes, or carrots for more variety.
- If you want a protein boost, add cooked chickpeas or grilled shrimp.
- You can swap the feta cheese for a dairy-free alternative if desired.
Variation
For a Mediterranean twist, you can add olives or sun-dried tomatoes. You can also use quinoa instead of couscous for a gluten-free option.
FAQs
1. Can I use quick-cooking couscous?
Yes! Quick-cooking couscous works well but follow the package instructions for the right amount of water.
2. Is this salad suitable for meal prep?
Absolutely! This salad keeps well in the fridge, making it perfect for meal prep for the week.
3. Can I make this salad vegan-friendly?
Yes! Simply omit the feta cheese and use a plant-based dressing to make it vegan.
