Couscous Feta Spring Bowl (Print Version)
# Ingredients:
01 -
2 cups uncooked pearl couscous
02 -
1 bunch asparagus (12 oz bag), cut into 1-inch chunks
03 -
2 cups peas, fresh or frozen (10 oz bag)
04 -
1/3 cup chopped pistachios, shells removed
05 -
Small bunch parsley, finely chopped
06 -
Olive oil, for cooking
07 -
Microgreens, to top
→ Lemon Feta Vinaigrette
08 -
1/4 cup olive oil
09 -
4 oz feta cheese, crumbled
10 -
Juice squeezed from half a lemon
11 -
2 tsp grated lemon peel
12 -
2 tsp maple syrup or honey
13 -
1 tsp dijon mustard
14 -
1/2 tsp Italian seasoning
15 -
Salt and pepper, as needed
# Instructions:
01 -
Follow package directions to cook the pearl couscous. When done, use a fork to fluff it up and add a pinch of salt.
02 -
Pour a bit of olive oil into a skillet over medium heat. Toss in the asparagus pieces and cook for about 5 minutes. Add peas and continue cooking both for another 5-6 minutes. Sprinkle with a little salt and pepper.
03 -
In a bowl, smash the feta with a fork. Stir in the olive oil, fresh lemon juice, grated lemon peel, honey or maple syrup, dijon mustard, Italian seasoning, salt, and pepper until everything's well combined.
04 -
Put the warm couscous in a big bowl with the cooked veggies, chopped pistachios, and parsley. Pour the feta dressing over everything and mix well. Taste and add more salt or pepper if needed.
05 -
Sprinkle microgreens on top and enjoy this salad hot, cold, or somewhere in between.