Mediterranean Spring Couscous Salad

🌸 Mediterranean Spring Couscous Salad

🥗 Ingredients:

• 1 cup pearl couscous (also called Israeli couscous)

• 2 cups water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 small cucumber, diced

• 1 cup asparagus, blanched & chopped into 1-inch pieces

• 1/2 cup green peas (fresh or frozen, lightly blanched)

• 1/4 cup red onion, finely diced

• 1/4 cup Kalamata olives, pitted & sliced

• 1/4 cup crumbled feta cheese

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh mint, chopped

🍋 Dressing:

• 1/4 cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 clove garlic, minced

• 1 tsp Dijon mustard

• Salt & black pepper, to taste

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🔪 Instructions:

1. Cook couscous

   • In a medium pot, bring water or broth to a boil.

   • Add couscous, reduce heat, and simmer until tender (about 8–10 minutes).

   • Drain excess liquid if needed and let cool.

2. Prep veggies

   • Blanch asparagus and peas in boiling water for 2–3 minutes, then transfer to an ice bath to keep them crisp and bright green.

3. Make the dressing

   • Whisk together olive oil, lemon juice, zest, garlic, mustard, salt, and pepper until smooth.

4. Assemble salad

   • In a large bowl, combine couscous, tomatoes, cucumber, asparagus, peas, red onion, and olives.

   • Pour over the dressing and toss gently.

5. Finish & serve

   • Top with feta, parsley, and mint.

   • Chill for 20 minutes before serving for best flavor.

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🌿 Tips:

• Add grilled chicken, salmon, or shrimp for extra protein.

• Swap couscous with quinoa or bulgur for variety.

• Store leftovers in the fridge for up to 3 days.