Fresh Spring Couscous Salad with Herbs and Za’atar
A vibrant Mediterranean-inspired salad featuring pearl couscous, fresh herbs, and tangy za’atar. Packed with springtime textures and bold lemon-herb notes, this dish is both a hearty lunch and a versatile side.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35
- Yield: 4 servings
- Category: Recipes
- Method: Boiling, Pickling, Mixing
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian (Halal)
Ingredients
Pearl couscous (Israeli couscous), 1 cup (160 g)
Water, 1 1/2 cups
Kosher salt, 2 tsp + more for water and to taste
English peas, 1 cup (135 g), fresh or frozen
Small red onion, 1/2 (75 g), thinly sliced
Lemon juice, 4 tbsp (35 g), freshly squeezed
Lemon zest, 1 tsp
Arugula, 1 cup, roughly chopped
Parsley, 1/2 cup (10 g), firmly packed and minced
Mint, 1/2 cup (10 g), firmly packed and minced
Roasted pistachios, 1/2 cup, roughly chopped
Olive oil, 4 tbsp (45 g), extra virgin
Ground cumin, 1 tsp
Za’atar, 1 tsp
Instructions
Bring water to a boil with 2 tsp salt. Add couscous, peas, and a pinch of salt. Cook 5–6 minutes until couscous is tender. Drain and transfer to a large bowl.
In the same bowl, add olive oil, lemon zest, za’atar, and cumin. Toss to coat couscous, then let sit 5 minutes to infuse.
In a separate bowl, combine red onion with lemon juice, and let pickle 10 minutes.
Add arugula, parsley, and mint to the couscous. Fold in pickled onions and pistachios. Taste and adjust with additional salt if needed.
Notes
For best results, use Diamond Crystal kosher salt.
English peas can be substituted with snow peas or snap peas.
Salad keeps refrigerated for 1–2 days. Add pistachios just before serving if making ahead.
Nutrition
- Serving Size: 1 serving (2 1/2 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg