Light couscous, spring peas, mint, and lemon create a fresh Mediterranean salad for festive meals or casual sides.
# What You'll Need:
→ Grains
01 - 1 1/2 cups couscous
02 - 1 3/4 cups vegetable broth or water
→ Vegetables & Herbs
03 - 1 cup fresh or frozen peas
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/3 cup scallions, thinly sliced
07 - 1 small English cucumber, diced
08 - 1/2 cup radishes, thinly sliced
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 garlic clove, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
→ Garnish
15 - 1/4 cup crumbled feta cheese
16 - Extra mint leaves
# Directions:
01 - Bring vegetable broth or water to a rolling boil in a medium saucepan. Remove from heat, add couscous, cover tightly, and let stand for 5 minutes. Fluff with a fork to separate grains, then cool to room temperature.
02 - Blanch fresh peas in boiling water for 1–2 minutes, until vivid green and just tender. Drain, then rinse under cold water to halt cooking. If using thawed frozen peas, skip blanching.
03 - In a small bowl, use a whisk to blend olive oil, lemon juice, lemon zest, minced garlic, sea salt, and pepper until emulsified.
04 - Combine couscous, peas, mint, parsley, scallions, cucumber, and radishes in a large mixing bowl. Toss gently to distribute ingredients.
05 - Drizzle the dressing over the salad. Toss again with care until evenly coated.
06 - Taste and correct seasoning, adding extra salt, pepper, or lemon juice to preference.
07 - Transfer to a serving platter or bowl. Top with crumbled feta cheese and additional mint leaves if desired. Serve chilled or at room temperature.
