Vibrant Easter Spring Couscous Salad
A colorful and fresh couscous salad perfect for spring gatherings, featuring vibrant vegetables and a zesty lemon dressing.
Ingredients
Main Ingredients
- 1 1/2 cups Israeli (pearl) couscous Slightly chewier than the tiny variety; substitute regular couscous if needed but reduce cooking time.
- 2 cups vegetable broth or water Broth gives extra flavor.
- 1 cup grated carrot Adds sweetness and color; try rainbow carrots for a show.
- 1 cup thinly sliced radishes For peppery crunch; omit for a milder bite.
- 1/2 cup frozen peas, thawed Pops of sweetness and a spring touch.
- 1/2 cup chopped cucumber Seeds removed for less water.
- 1/3 cup chopped fresh parsley Flat-leaf preferred.
- 1/4 cup chopped fresh mint Bright and cooling.
- 1/4 cup toasted pine nuts or slivered almonds Optional for crunch; toast until golden.
- 1 large zest and juice of lemon Lemon is the star of the dressing.
- 3 tablespoons extra virgin olive oil Good quality matters here.
- 1 clove garlic, minced Or 1/2 teaspoon garlic powder for a gentler flavor.
- 1 teaspoon honey or maple syrup Balances the acidity.
- Salt and freshly ground black pepper To taste.
- Optional: crumbled feta or goat cheese Use dairy-free cheese to keep it vegan.
Instructions
Preparation
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the Israeli couscous and stir until lightly toasted and nutty-smelling, about 3 minutes.
- Pour in the vegetable broth, bring to a simmer, cover, and cook until tender (about 8–10 minutes).
- Drain any excess and fluff with a fork. Let it cool slightly.
Make the Dressing
- In a small bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons olive oil, minced garlic, honey, salt, and pepper.
- Taste and adjust — the dressing should be bright and balanced.
Combine and Serve
- In a large bowl, toss grated carrot, sliced radishes, peas, cucumber, parsley, and mint.
- Fold in the warm couscous to gently wilt the herbs and meld the flavors.
- Pour the dressing over the salad and toss to combine.
- Sprinkle toasted pine nuts and crumbled cheese if using.
- Let the salad rest for 10 minutes before serving to allow the flavors to mingle.
- Garnish with extra mint leaves and lemon zest before serving.
Notes
Store in an airtight container for up to 3 days. Keep dressing separate if you prefer maximum texture on day one. Not recommended for freezing.