Jump to Recipe Print RecipeAs spring unfolds, fresh flavors start to beckon, and I’m all about celebrating that vibrant shift in the kitchen! Join me as I whip up a quick and delightful Spring Couscous Salad with Feta Vinaigrette that perfectly captures the essence of the season. This versatile vegetarian side dish pairs beautifully with grilled proteins or shines on its own as a light lunch. With tender sautéed asparagus, sweet peas, and the nutty bite of pearl couscous, each bite is a refreshing escape, making it a fantastic option for both busy weeknights and leisurely weekends. Plus, it can be prepped in just 30 minutes, making it a healthy choice for those of us tired of fast food. Are you ready to dive into this colorful creation and brighten up your meal routine? Why is this salad a must-try? Quick and Easy: In just 30 minutes, this Spring Couscous Salad brings fresh flavors to your table without the fuss. Vibrant Ingredients: Filled with tender asparagus and sweet peas, this dish is like a celebration of spring on your plate! Healthy Goodness: Packed with fiber, vitamins, and healthy fats, it’s a guilt-free indulgence that energizes your day. Versatile Delight: Perfect as a side for grilled salmon or enjoyed solo for a light lunch, it fits any occasion. Add in some Mediterranean Lentil Salad for an extra protein punch! Customize It: Feel free to swap out veggies or cheese based on your preference, ensuring a personal touch in every bite. Spring Couscous Salad Ingredients For the Salad • Pearl Couscous – This nutty base gives a hearty texture and can be swapped with quinoa for a gluten-free alternative. • Asparagus – Fresh and slightly crisp, it enhances the dish; consider green beans if asparagus is unavailable. • Peas – Their sweet flavor brightens the salad; frozen peas work beautifully for an easy option. • Shelled Pistachios – For crunch and nutty flavor; substitute with walnuts or omit for nut-free diets. • Fresh Parsley – This herb adds freshness and color; cilantro is a tasty alternative if desired. • Olive Oil – Serves as the dressing base; lemon-infused olive oil can elevate the flavor profile. • Microgreens – Perfect for garnishing, offering a delicate touch; any leafy greens work if microgreens are hard to find. For the Lemon Feta Vinaigrette • Olive Oil – Gives richness to the dressing; essential for blending ingredients harmoniously. • Crumbled Feta Cheese – Adds the necessary tangy creaminess, making it a standout element in the vinaigrette. • Lemon Juice – Brightens up the flavor profile with acidity; always fresh is best! • Lemon Zest – Intensifies the lemony flavor, enhancing the dressing’s freshness. • Honey or Maple Syrup – Balances the vinaigrette’s acidity; adjust to taste for sweetness. • Dijon Mustard – Adds depth and helps emulsify the vinaigrette for a creamy texture. • Italian Seasoning – Infuses herby flavors that complement the dish brilliantly. • Salt & Pepper – Essential for seasoning; adjust based on your taste preference. Get ready to enjoy this vibrant Spring Couscous Salad with Feta Vinaigrette that perfectly mixes freshness and flavor! Step‑by‑Step Instructions for Spring Couscous Salad with Feta Vinaigrette Step 1: Cook the Couscous Begin by bringing water to a boil in a medium saucepan, then add the pearl couscous. Cook according to the package instructions, usually around 10-12 minutes, until al dente. Once cooked, drain any excess water, fluff with a fork, and season lightly with salt. Allow it to cool while you prepare the vegetables for your refreshing Spring Couscous Salad. Step 2: Sauté the Asparagus and Peas In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped asparagus, sautéing for about 5 minutes until they turn bright green and are tender yet crisp. Next, incorporate the sweet peas and continue cooking for an additional 5-6 minutes, stirring occasionally, until the peas are heated through. This vibrant mix will enhance the spring flavors of your salad. Step 3: Prepare the Feta Vinaigrette In a separate mixing bowl, combine crumbled feta cheese with olive oil, lemon juice, and lemon zest. Use a fork to mash the feta and blend these ingredients until smooth. Then add honey (or maple syrup), Dijon mustard, Italian seasoning, salt, and pepper. Mix well until everything is combined into a creamy vinaigrette that beautifully complements your Spring Couscous Salad. Step 4: Assemble the Salad In a large serving bowl, combine the cooled couscous, sautéed asparagus, and peas. Add the chopped pistachios and freshly chopped parsley for added crunch and freshness. Pour the creamy feta vinaigrette over the mixture, and toss gently to coat all the ingredients evenly. Adjust seasoning to taste, ensuring that every bite is bursting with flavor. Step 5: Serve and Garnish Now that your Spring Couscous Salad is beautifully mixed, it’s ready to serve! You can enjoy it warm, at room temperature, or chilled. For a final touch, garnish your salad with a sprinkle of microgreens or any leafy greens you have on hand. This adds a delicate visual appeal, making your dish as inviting as it is delicious. Expert Tips for Spring Couscous Salad Don’t Overcook Asparagus: You want it to be tender yet crisp. Overcooking can result in a mushy texture that’s less flavorful. Taste Adjustments: Feel free to tweak the vinaigrette! More lemon juice will brighten it up, while a bit of honey can balance acidity—it’s all about your palate! Chill for Flavor: This Spring Couscous Salad is even tastier the next day. Allowing the flavors to meld overnight enhances the overall experience. Nut Substitutions: If you have nut allergies, simply omit the pistachios or swap them for seeds like sunflower or pumpkin for a similar crunch. Fresh Ingredients Matter: Whenever possible, use fresh herbs and quality olive oil. This truly elevates the flavor of your Spring Couscous Salad with Feta Vinaigrette. Spring Couscous Salad with Feta Vinaigrette Variations Feel free to bring your own twist to the vibrant and fresh Spring Couscous Salad with delightful add-ins and substitutions! Cheese Swap: Replace feta with goat cheese for a milder, creamier flavor that brings a different texture. Extra Crunch: Toss in some bell peppers or cucumbers for an added crunch and a burst of color to your salad. Protein Boost: Add cooked chicken or chickpeas to the mix for a hearty protein dose, turning this side dish into a filling meal. Herb Alternatives: Swap fresh parsley for cilantro or dill to explore new flavor profiles that brighten your dish. Vegan Option: Substitute honey with maple syrup in the vinaigrette to keep it vegan-friendly while still balancing the acidity. Grain Variation: For a gluten-free option, replace pearl couscous with quinoa or brown rice, adding a different grain texture. Healthy Fats: Use sliced avocados in place of pistachios for a creamy and nutritious twist that enhances the salad’s richness. Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the vinaigrette for a delightful kick of heat. Looking for more delicious ideas? Try adding some of this mixed flavor inspiration with a side of Greek Potatoes Feta or a bowl of Thai Chicken Salad with Peanut Dressing for an unforgettable meal! Make Ahead Options This Spring Couscous Salad with Feta Vinaigrette is an ideal dish for meal prep enthusiasts! You can prepare the couscous and sauté the asparagus and peas up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their texture and freshness. Additionally, you can whisk the feta vinaigrette together and refrigerate it for up to 3 days. When you’re ready to serve, simply combine the components, toss with the vinaigrette, and adjust the seasoning. This way, you’ll enjoy a vibrant, delicious salad with minimal effort, proving that healthy meals can be prepped ahead of time without sacrificing flavor! How to Store and Freeze Spring Couscous Salad Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. This helps maintain the freshness of the vibrant ingredients. Freezer: While freezing isn’t recommended for the salad as a whole, you can freeze the cooked couscous separately for up to 1 month. Allow it to thaw in the fridge overnight before using. Reheating: If serving the salad cold, enjoy it straight from the fridge. Otherwise, gently reheat individual portions on low heat, adding a splash of olive oil to restore moisture. Flavor Enhancement: This Spring Couscous Salad may taste even better the next day after the flavors meld, making it perfect for meal prep! What to Serve with Spring Couscous Salad with Feta Vinaigrette This delightful salad pairs beautifully with an array of dishes, creating a vibrant and satisfying meal that celebrates fresh flavors. Grilled Salmon: The rich, flaky texture of salmon complements the bright flavors of the salad, creating a balanced and nourishing dish. A perfect duo for a springtime dinner. Lemon Herb Chicken: The citrusy notes of lemon herb chicken harmonize with the zesty feta vinaigrette, making each bite a refreshing delight. Serve it warm to enhance the experience. Mediterranean Stuffed Peppers: Stuffed peppers filled with quinoa, vegetables, and spices offer a cozy contrast to the salad’s texture, making for a colorful plate. Roasted Vegetable Platter: A medley of roasted vegetables provides a warm, caramelized counterpoint that complements the crispness of asparagus and peas in the salad. Chickpea Fritters: Golden-brown fritters add a crispy texture and protein boost, creating a satisfying vegetarian meal option that pairs well with the salad. Refreshing Sparkling Lemonade: A glass of sparkling lemonade echoes the tangy notes of the vinaigrette, offering a crisp refreshment that enhances the meal’s overall feeling of spring. Honey Citrus Tart: For dessert, a light and tangy honey citrus tart brings a sweet finish, harmonizing beautifully with the flavors of the salad. It’s the perfect end to a delightful meal. Grilled Vegetable Skewers: Seasonal veggies on skewers, lightly charred, make for a tasty complement, adding smoky notes that bridge the flavors of the meal. Quinoa Bowl: A hearty quinoa bowl with seasonal toppings provides additional texture and nutrition, making it a wholesome addition that pairs superbly with the salad. Spring Couscous Salad with Feta Vinaigrette Recipe FAQs What kind of couscous should I use for this salad? Absolutely! For this Spring Couscous Salad with Feta Vinaigrette, I recommend pearl couscous for its nutty flavor and hearty texture. However, if you’re looking for a gluten-free alternative, quinoa works wonderfully as well. How should I store leftovers? Very easy! Store any leftover Spring Couscous Salad in an airtight container in the refrigerator for up to 3 days. This keeps the vibrant ingredients fresh and ready for your next meal. When you’re ready to enjoy it again, you can serve it cold, or at room temperature, which maintains its quality and flavor. Can I freeze this salad? While it’s best to enjoy this salad fresh, you can freeze the cooked couscous separately for up to 1 month. Just be sure to cool it completely before placing it in a freezer-safe container. When you’re ready to use it, thaw overnight in the fridge. It’s a great way to have extras ready for quick meals, but I advise not freezing the salad with the vegetables and vinaigrette, as they won’t maintain their best textures when thawed. What if I’m allergic to nuts? I completely understand! If you’re nut-allergic, you can simply omit the shelled pistachios from this recipe. Alternatively, sunflower seeds or pumpkin seeds can provide a delightful crunch without triggering any allergies. How can I make this salad even more flavorful? For a flavor boost, consider grilling or roasting the asparagus instead of sautéing it. This step adds a lovely char that enhances the salad’s overall taste. Additionally, feel free to adjust the vinaigrette by adding a bit more lemon juice for brightness or a pinch of garlic powder for depth. Making these tweaks can create a truly personalized dish that fits your tastes perfectly! Fresh Spring Couscous Salad with Zesty Feta Vinaigrette Enjoy this vibrant Spring Couscous Salad with Feta Vinaigrette, featuring fresh asparagus and sweet peas, perfect for a light meal or as a side dish. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: MediterraneanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad1 cup Pearl Couscous Can be swapped with quinoa for a gluten-free alternative.1 cup Asparagus Fresh and slightly crisp; green beans can be used if asparagus is unavailable.1 cup Peas Frozen peas work beautifully for an easy option.1/2 cup Shelled Pistachios Substitute with walnuts or omit for nut-free diets.1/4 cup Fresh Parsley Chopped; cilantro is a tasty alternative if desired.2 tablespoons Olive Oil For drizzling.1 cup Microgreens For garnishing; any leafy greens work if microgreens are hard to find.For the Lemon Feta Vinaigrette1/2 cup Olive Oil Essential for blending ingredients harmoniously.1/4 cup Crumbled Feta Cheese Adds the necessary tangy creaminess.2 tablespoons Lemon Juice Always use fresh.1 teaspoon Lemon Zest Enhances the dressing's freshness.1 tablespoon Honey or Maple Syrup Adjust to taste for sweetness.1 teaspoon Dijon Mustard Adds depth to the vinaigrette.1 teaspoon Italian Seasoning Infuses herby flavors.to taste Salt & Pepper Adjust based on your taste preference. Equipment Medium saucepanLarge skilletmixing bowlForklarge serving bowl Method Cook the CouscousBring water to a boil in a medium saucepan, then add the pearl couscous. Cook according to package instructions (10-12 minutes) until al dente. Drain excess water, fluff with a fork, and season lightly with salt. Allow to cool.Sauté the Asparagus and PeasHeat olive oil in a large skillet over medium heat. Add chopped asparagus and sauté for about 5 minutes until bright green and tender. Add sweet peas and cook for an additional 5-6 minutes, stirring occasionally.Prepare the Feta VinaigretteIn a mixing bowl, combine crumbled feta cheese with olive oil, lemon juice, and lemon zest. Mash the feta with a fork and blend until smooth. Add honey, Dijon mustard, Italian seasoning, salt, and pepper. Mix well.Assemble the SaladIn a large serving bowl, combine cooled couscous, sautéed asparagus, and peas. Add chopped pistachios and parsley. Pour feta vinaigrette over and toss gently to coat.Serve and GarnishServe the salad warm, at room temperature, or chilled. Garnish with microgreens or any leafy greens on hand. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg NotesAllowing the salad to chill enhances its flavors. Perfect as a side or light meal. Tried this recipe?Let us know how it was!
