Healthy Easter Spring Couscous Salad with Feta: Easy Delight
This Healthy Easter Spring Couscous Salad with Feta combines fresh vegetables and creamy feta in a light and flavorful dish, ideal for spring celebrations.
Equipment
- skillet
- Large bowl
- Mixing bowl
Ingredients
- Microgreens for garnish
- 1/3 cup chopped pistachios
- 12 oz asparagus trimmed and cut into 1-inch pieces
- Salt to taste
- Ground black pepper to taste
- 10 oz peas frozen, thawed
- 2 cups dry pearl couscous
- 1 handful fresh parsley finely chopped
- Olive oil for roasting vegetables
- 1 tsp Dijon mustard
- 2 tsp lemon zest finely grated
- 1/2 tsp Italian seasoning
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon freshly squeezed
- 4 oz crumbled feta cheese
- 2 tsp honey
Instructions
- Cook the pearl couscous according to package directions, fluff with a fork, season with salt, and let cool slightly.
- Sauté asparagus in olive oil for about 5 minutes, then add peas and cook for an additional 5-6 minutes, seasoning with salt and pepper.
- Mash feta cheese and mix with the remaining vinaigrette ingredients to create a creamy dressing.
- Combine cooled couscous with sautéed vegetables, pistachios, and parsley, then pour the feta vinaigrette over the mixture.
- Toss to coat evenly with dressing, adjust seasoning, and garnish with microgreens before serving.
Notes
To avoid mushy couscous, toast it in olive oil before cooking and monitor the cooking time closely. Blanch asparagus and peas quickly in salted water to maintain color and texture, and whisk olive oil gradually into the vinaigrette for proper emulsification.