Tasty Spring Couscous Delight

This vibrant spring couscous mix brings together the season's best flavors - crisp asparagus, bright peas, and a tangy feta sauce that brings everything together wonderfully. It's my go-to when I want something that's both refreshing and filling as the days get longer.

I whipped this salad up for a spring gathering with my buddies and now it's what I make for potlucks and quick dinners. Something about the combo of pearl couscous with fresh spring veggies always gets me excited for sunny days.

Ingredients

• Pearl couscous: Gives you that satisfying chewy bite that soaks up all the flavors, grab the Israeli or pearl type for best results
• Fresh asparagus: Adds that snappy texture and quintessential spring taste, go for bunches with firm stems and tight tips
• Sweet peas: Bring little pops of sweetness and pretty green color, the frozen ones work great but fresh are amazing when you can get them
• Pistachios: Add that must-have crunch and nutty flavor, try them toasted for extra yumminess
• Feta cheese: Makes a rich tangy base for the sauce, try to get real Greek or sheep's milk feta for the tastiest result
• Lemon juice and zest: Give that zingy freshness that makes all the flavors pop, try to use unwaxed organic lemons if you can
• Honey: Cuts the acidity with a touch of sweetness, raw honey brings subtle flower notes
• Microgreens: Make it look fancy and add a fresh peppery finish

Simple Cooking Steps

Get the couscous ready:

Cook your pearl couscous following the box directions, usually about 8 minutes until it's got a bit of bite. This is the backbone of your salad, so don't let it get mushy. When it's done, fluff it up with a fork and sprinkle in a bit of salt to bring out its flavor.

Fix the spring veggies:

Warm up a pan on medium and pour in some olive oil (about a tablespoon). Slice your asparagus into 1-inch bits at an angle, tossing out the woody bottoms. Toss them in the hot oil and cook for about 5 minutes until they start to soften but still have some snap. This way they'll stay bright green and won't turn to mush.

Toss in the peas:

Put the peas in with the asparagus and keep cooking for another 5-6 minutes. The peas should warm up and get brighter while the asparagus gets a bit more tender. Add a pinch of salt and pepper. You want all the veggies to stay bright and a little crisp.

Whip up the feta sauce:

In a bowl, take your crumbled feta and smoosh it with a fork until it's broken down but still has some chunks. Mix in olive oil, lemon juice, lemon zest, honey, Dijon mustard, and Italian seasoning. Stir it all up until it's mixed but still a bit chunky. Add salt and pepper to taste, but go easy since feta's already salty.

Mix everything together:

Put your cooked couscous in a big serving bowl. Add the cooked veggies, chopped pistachios, and roughly chopped parsley. The warm veggies will gently wilt the herbs and release their smell.

Put the finishing touches:

Pour your feta sauce over everything while it's still a bit warm so the flavors soak in better. Gently mix it all up so everything gets coated evenly. Give it a taste and add more seasoning if needed. Right before serving, toss a handful of microgreens on top for that fresh peppery kick.

Pin it

The tangy feta sauce really makes this dish special. I stumbled on it by chance when I was out of my usual dressing stuff and had to get creative. The way the cheese gets all melty in the warm couscous creates little pockets of creamy tanginess that my family now specifically asks for. Even my daughter, who usually pushes away anything green, asks for seconds of this colorful spring mix.

Customization Ideas

This spring couscous mix is super flexible based on what you've got in your kitchen. For a taste of the Mediterranean, throw in some halved cherry tomatoes and Kalamata olives. Want more protein? Just mix in some shredded rotisserie chicken or chickpeas after you've put it all together. It works great with other grains too. I've made awesome versions with farro, quinoa, or even orzo pasta when my couscous jar is empty. Just make sure you keep that nice balance between the chewy base, soft veggies, and crunchy nuts.

Keeping It Fresh

This salad stays good in the fridge for up to three days, which makes it perfect for planning meals ahead. Keep it in a sealed container and maybe save some extra dressing to perk it up before eating. The couscous tends to drink up a lot of the moisture while it sits. If you know you'll have leftovers, maybe keep the microgreens separate and only add them to the portions you're eating right away since they get soggy quickly once they're dressed.

Seasonal Twists

While this dish really shines with spring veggies, it works all year round with some tweaks. In summer, swap the asparagus for zucchini and add fresh corn. Fall versions are great with roasted butternut squash and dried cranberries. Winter versions can include roasted brussels sprouts and pomegranate seeds. The feta sauce stays the same through all seasons, bringing everything together with its creamy tanginess that goes well with pretty much any veggie combo.

What To Serve It With

This flexible salad goes great with simple proteins like grilled chicken, salmon, or lamb chops. For a full vegetarian meal, pair it with stuffed mushrooms or hearty veggie soup. I especially love putting it on a spring brunch table with quiche and fresh fruit. Since it tastes good at any temperature, it's perfect for outdoor get-togethers where food might sit out for a while. A cold glass of Sauvignon Blanc or Pinot Grigio really complements the brightness of the lemon and herbs.

Pin it

Frequently Asked Questions

→ Can I use a different type of couscous?

Sure thing, you can swap out pearl couscous for standard couscous or try quinoa if you want a similar texture and taste.

→ How do I store leftovers?

Pop it in a sealed container in your fridge for up to 3 days. Eat it cold or warm it up gently before digging in.

→ What can I use instead of feta cheese?

Try goat cheese, ricotta salata, or plant-based feta alternatives if you want that same tangy kick.

→ Can I add protein to this salad?

You bet! Throw in some grilled chicken, sautéed shrimp, or chickpeas to make it a more filling meal.

→ Can I make this salad ahead of time?

Definitely. Just keep the salad base and dressing apart until you're ready to eat so everything stays nice and fresh.

→ What other vegetables can I include?

Feel free to toss in some roasted bell peppers, juicy cherry tomatoes, or sliced zucchini for extra flavor and crunch.