Spring Pea Mint Couscous Salad (Printable Version)

Couscous, peas, mint, lemon, and olive oil blend for a vibrant Mediterranean-inspired vegetarian side.

# Ingredient List:

→ 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

# How-To Steps:

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 - Blanch fresh peas in boiling water for 1 to 2 minutes until bright green and just tender. Drain and rinse under cold water to halt cooking. If using thawed frozen peas, omit this step.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, sea salt, and black pepper.
04 - In a large mixing bowl, combine couscous, peas, mint, parsley, scallions, cucumber, and radishes.
05 - Pour dressing over salad ingredients and gently toss to coat evenly.
06 - Taste and adjust seasoning as needed.
07 - Transfer salad to a serving dish. Garnish with crumbled feta cheese and extra mint leaves. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The flavors are meadow-fresh, effortlessly making every bite feel like a secret picnic.
  • It’s quick to prepare, and the leftovers are even better the next day—no soggy sadness here.
02 -
  • I once tried mixing the mint in too early—the flavor faded fast, so always add it just before serving to keep things lively.
  • Letting the couscous cool enough is crucial—if it’s warm, the herbs lose their brightness and the salad can turn mushy.
03 -
  • Whisk the dressing well and add garlic gradually to avoid overpowering the fresh spring flavors.
  • Garnishing with mint at the very end is more than a detail—it’s the secret to making the salad feel freshly picked.
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