Spring Pea and Feta Couscous Salad
A bright, no-fuss salad that works as a side for grilled lamb or chicken, or holds its own as a light lunch. Pearl couscous — the round, pasta-like kind, not the fine-grain North African variety — gets toasted before cooking, which gives it a nutty depth that plain couscous lacks. Pickled shallots cut through the richness of the feta and keep the salad from tasting flat. Fresh mint is non-negotiable here: it's the ingredient that ties everything together and makes this taste like spring rather than just a bowl of starchy things.
Ingredients
- 350 gpearl couscous
- 1 tbspolive oil
- 600 mlwater or vegetable stock
- 300 gfresh or frozen peas
- 200 gfeta
- 2 shallots
- 60 mlred wine vinegar
- 1 tspsugar
- 30 gfresh mint leaves
- 20 gfresh flat-leaf parsley
- 60 mlextra-virgin olive oil
- 3 tbspfresh lemon juice
- 1 tsplemon zest
- 1 tspDijon mustard
- ¼ tspred pepper flakes
- ½ tspsalt
- 40 gtoasted pistachios or pine nuts
Method
- Pickle the shallots first — they need time. Bring the red wine vinegar, sugar, and a pinch of salt to a simmer in a small saucepan, stirring until the sugar dissolves. Take it off the heat, add the sliced shallots, stir, cover and leave to cool for at least 20 to 30 minutes. The shallots will turn pink and lose their raw bite. Drain before using. This step can be done up to a day ahead, and the pickled shallots keep in the fridge for a week.
- Toast and cook the couscous. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the pearl couscous and stir frequently for 5 to 6 minutes until about half the grains are golden brown — you'll smell a light nuttiness. This step is worth it. Add the water or stock and half a teaspoon of salt, increase the heat to bring it to a boil, then cover and reduce to a low simmer for 9 to 12 minutes until the liquid is absorbed. Take it off the heat, leave covered for 3 minutes, then spread onto a baking sheet to cool. Don't cool it in the pot — it steams itself into a clump.
- Make the dressing while the couscous cools. Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and red pepper flakes if using. Taste it — it should be sharp and bright, not flat. The dressing seasons the whole salad, so err on the side of assertive.
- Assemble. Once the couscous is at room temperature — not warm — combine it in a large bowl with the peas, drained pickled shallots, mint, parsley, and about two-thirds of the feta. Pour the dressing over and toss gently. The couscous absorbs dressing fast, so be generous. Let the salad sit for 5 minutes before serving so the flavors settle.
- Finish and serve. Scatter the remaining feta over the top along with the pistachios or pine nuts if using. Taste one more time — couscous absorbs salt as it sits, so you may need another pinch. Serve at room temperature or lightly chilled. The salad holds well for several hours at room temperature, and tastes even better the next day once the couscous has fully absorbed the dressing, though the mint will have wilted slightly by then.
FAQ
Pearl couscous (also called Israeli couscous or ptitim) is a round, toasted pasta made from wheat semolina, about the size of a pea. It has a chewy, slightly bouncy texture and a mild flavor that takes well to toasting and absorbs dressings without turning mushy. Regular couscous — the North African kind — is much smaller, made the same way but with a finer grain, and has a fluffier, more delicate texture. They're interchangeable in theory but produce entirely different salads. This recipe uses pearl couscous specifically because it holds up better and has more textural interest. If you use fine couscous instead, skip the toasting step and add the dressing while it's still warm so it absorbs properly.
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Comments (1)
This became our go-to spring lunch in about two weeks. The pickled shallots are what make it — without them it's just a grain bowl, with them it's a proper salad. Use block feta and crumble by hand, the pre-crumbled stuff is dry and chalky. Leftovers hold well overnight in the fridge, just add the herbs fresh before serving.