Spring Pea Mint Couscous Salad (Printable version)

Tender peas, couscous, fresh mint, and lemon unite for a vibrant Mediterranean-inspired spring side.

# What You Need:

→ Grains

01 - 1 1/2 cups couscous
02 - 1 3/4 cups vegetable broth or water

→ Vegetables & Herbs

03 - 1 cup fresh or frozen peas
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/3 cup scallions, thinly sliced
07 - 1 small English cucumber, diced
08 - 1/2 cup radishes, thinly sliced

→ Dressing

09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 garlic clove, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

→ Garnish

15 - 1/4 cup crumbled feta cheese
16 - Extra mint leaves

# Directions:

01 - Bring vegetable broth or water to a boil in a medium saucepan. Remove from heat, stir in couscous, cover, and let stand for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - If using fresh peas, blanch them in boiling water for 1 to 2 minutes until bright green and tender. Drain peas and rinse under cold water to halt cooking. For thawed frozen peas, omit blanching.
03 - In a small bowl, whisk olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper until well emulsified.
04 - In a large mixing bowl, combine cooled couscous, peas, mint, parsley, scallions, cucumber, and radishes (if using).
05 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Taste and modify seasoning as desired.
07 - Transfer the salad to a serving platter or bowl. Garnish with crumbled feta and extra mint leaves if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • This salad tastes like spring packed into every bite—the mint lifts everything without overpowering.
  • It's a perfect make-ahead dish, which means you can relax and enjoy time with friends rather than fuss over last-minute prep.
02 -
  • If you add mint too early, it can wilt and lose its flavor—always sprinkle it in just before serving.
  • Dressing the couscous while it's still warm helps it soak up the citrus and garlic, taking the flavor up a notch.
03 -
  • Always fluff couscous with a fork, never a spoon, to preserve its tender grains.
  • The right olive oil makes a medley of the flavors come alive—don't compromise for a cheaper one.
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