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–+ servings
Healthy Easter Spring Couscous Salad

Deliciously Healthy Easter Spring Couscous Salad Recipe

This Healthy Easter Spring Couscous Salad is a festive, colorful dish that combines chewy couscous with fresh vegetables and a creamy feta vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup pearls couscous semolina variety for best texture
  • 1 tablespoon olive oil for sautéing vegetables
  • 1 cup asparagus cut into 1-inch pieces
  • 1 cup peas sweet and colorful
  • 4 oz feta cheese crumbled
  • 1/4 cup chopped parsley can swap for cilantro or mint
For the Vinaigrette
  • 1 tablespoon lemon juice or vinegar as a substitute
  • to taste salt
  • to taste pepper
For the Garnish
  • 1/4 cup pistachios can substitute with other nuts
  • microgreens optional garnish

Equipment

  • Skillet
  • large mixing bowl
  • medium bowl
  • fork

Method
 

Step-by-Step Instructions
  1. Cook the couscous according to package instructions (about 8–10 minutes in boiling salted water). Drain, fluff with a fork, and let cool.
  2. In a skillet, heat olive oil over medium heat. Add asparagus and sauté for about 5 minutes until bright green and tender.
  3. Add peas to the skillet and cook for another 5–6 minutes, stirring gently. Remove from heat and let cool.
  4. In a medium bowl, combine crumbled feta, olive oil, and lemon juice. Mash the feta and whisk until smooth.
  5. In a large mixing bowl, combine cooled couscous, sautéed vegetables, parsley, and pistachios. Toss gently to mix.
  6. Pour the vinaigrette over the salad, tossing to coat thoroughly. Adjust seasoning with salt and pepper if needed.
  7. Garnish with microgreens and serve either cold, warm, or at room temperature.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 320mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

This salad can be prepared 24 hours in advance; add vinaigrette right before serving to prevent sogginess.

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