Print

Spring Couscous Salad with Herbs, Pistachios, and Za’atar Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

A fresh and vibrant Spring Couscous Salad featuring tender pearl couscous, blanched English peas, bright lemon-marinated red onions, fresh herbs, and crunchy roasted pistachios, all tossed in a fragrant za’atar and garlic olive oil dressing. This salad is perfect as a light lunch or a colorful side dish that celebrates the flavors of spring.

Ingredients

Scale

Vegetables and Herbs

  • 1/2 (75 g) small red onion, thinly sliced
  • 1 cup (135 g) English peas
  • 1 cup arugula, roughly chopped
  • 1/2 cup (10 g) firmly packed parsley, finely minced
  • 1/2 cup (10 g) firmly packed mint, finely minced

Grains

  • 1 cup (160 g) pearl couscous
  • 1 1/2 cups water (for cooking couscous)

Flavoring and Seasonings

  • 4 tbsp (35 g) lemon juice
  • 1 tsp lemon zest
  • 1 tsp kosher salt (for onion marinade)
  • 1 tsp kosher salt (for couscous cooking)
  • 1 tsp kosher salt plus more to taste (for salad and dressing)
  • 2–3 tsp za’atar (use 2 tsp for milder flavor)
  • 1/2 tsp ground cumin
  • Sumac for serving

Oils and Nuts

  • 4 tbsp (45 g) olive oil
  • 1/2 cup roasted pistachios, roughly chopped

Aromatics

  • 3 (16 g) garlic cloves

Instructions

  1. Blanch the peas: Bring a pot of water to a boil and add the English peas. Blanch them for 1 1/2 minutes to cook just until tender but not mushy. Drain the peas and set aside.
  2. Cook the couscous: In the same pot, add the pearl couscous, 1 1/2 cups water, and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to low, partially cover, and simmer for 8-10 minutes until all the water is absorbed. Remove from heat, cover the pot, and let it sit for 5 minutes. Fluff the couscous with a fork and toss with 1-2 tsp olive oil to prevent sticking.
  3. Marinate the onions: In a bowl, combine the thinly sliced red onions with lemon juice, lemon zest, and 1 tsp kosher salt. Toss to combine and set aside to let the flavors meld.
  4. Prepare herbs and pistachios: Roughly chop the arugula, parsley, and mint. Roughly chop the roasted pistachios. Set aside until ready to combine.
  5. Make the garlic and za’atar marinade: Rinse and dry the pot used for couscous. Add olive oil and minced garlic cloves. Fry gently over medium heat until the garlic just begins to brown, then remove from heat. Stir in za’atar, ground cumin, and 1 tsp kosher salt.
  6. Assemble the salad: To the bowl with marinated onions, add the cooked couscous, blanched peas, arugula, parsley, mint, and chopped pistachios.
  7. Toss with dressing and serve: Pour the garlic and za’atar marinade over the salad and toss thoroughly to combine. Season with sumac and additional kosher salt to taste before serving.

Notes

  • Blanching peas briefly preserves their bright color and fresh flavor without overcooking.
  • Using the same pot for couscous and marinade reduces cleanup and enhances flavor.
  • Adjust the amount of za’atar according to your preference for spice intensity.
  • Sumac adds a tangy, lemony finish and can be omitted if unavailable.
  • This salad is best served fresh but can be chilled for up to a day.

Keywords: spring salad, couscous salad, pearl couscous, Mediterranean salad, za'atar salad, healthy salad, fresh herbs, pistachios, lemon dressing

Find it online: https://yumwithmia.com/spring-couscous-salad-with-herbs-pistachios-and-zaatar-recipe/