Fresh Spring Couscous Salad with Feta Vinaigrette (Easy 35-Min Recipe)
Enjoy a vibrant spring couscous salad, combining tender asparagus, peas, pistachios, and a zesty lemon feta vinaigrette.
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Cooking tools:
- Saucepan
- Skillet
- Fork
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Stove
- Airtight container
- Colander
- Microplane
- Citrus press
- Oven
Ingredients
- 2 cups pearl couscous, dry
- 1 bunch asparagus (12 oz bag), sliced into 1-inch pieces
- 2 cups frozen or fresh peas (10 oz bag)
- 1/3 cup shelled pistachios, chopped
- Handful parsley, chopped
- Olive oil, as needed
- Microgreens, for garnish
- 1/4 cup olive oil
- 4 oz crumbled feta cheese
- Juice from 1/2 lemon
- 2 tsp lemon zest
- 2 tsp honey or maple syrup
- 1 tsp dijon mustard
- 1/2 tsp Italian seasoning
- Salt
- pepper
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