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+ servings
Spring Couscous Salad

Spring Couscous Salad: A Bright, Tasty Meal Prep Gem

Enjoy a fresh and nutritious Spring Couscous Salad, perfect for meal prep and adaptable with seasonal vegetables.
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320

Ingredients
  

For the Salad
  • 1 cup pearl couscous substitute with quinoa for gluten-free option
  • 1 ¾ cups water for cooking couscous
  • 1 cup asparagus fresh, chopped
  • 1 cup peas fresh or frozen
  • ½ cup pistachios can substitute with almonds or walnuts
  • ¼ cup fresh parsley chopped
For the Dressing
  • ½ cup feta cheese crumbled, can substitute with goat cheese
  • ¼ cup olive oil can substitute with avocado oil
  • 1 lemon juice and zest from 1 lemon
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard can substitute with regular mustard
  • 1 teaspoon Italian seasoning can substitute with dried oregano or basil
  • to taste salt for seasoning
  • to taste pepper for seasoning
Optional Garnishes
  • microgreens can substitute with sprouts

Equipment

  • medium saucepan
  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the couscous by boiling water, adding couscous, and simmering for 10-12 minutes.
  2. Sauté chopped asparagus and peas in olive oil until tender-crisp.
  3. Mix dressing ingredients in a bowl until creamy and well emulsified.
  4. Combine cooked couscous, sautéed vegetables, pistachios, and parsley in a bowl.
  5. Dress the salad, toss well, and garnish with microgreens if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Let the salad rest for at least 30 minutes after dressing for enhanced flavor. Store the dressing separately if meal prepping.

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