Spring Pea Couscous Salad
An easy vegetarian, make-ahead side dish for any potluck or bbq. This fiber-packed side salad is filled with fresh veggies, aromatic herbs, and creamy feta cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.athenos.com.
Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Citrus press
- Serving bowl
- Refrigerator
- Airtight container
- Colander
- Skillet
Ingredients
- 2 cups cooked couscous, cooled
- 2 cups frozen peas, thawed
- ½ cup freshly chopped parsley
- ⅓ cup chopped almonds
- ½ cup Athenos Crumbled Traditional Feta Cheese
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- Kosher salt, to taste
- Black pepper, to taste
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