Mediterranean · Salads

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.

25 min✻4 servings✻390 kcal
Spring Pea and Feta Couscous Salad

Ingredients

  • pearl couscous350 g
  • olive oil1 tbsp
  • water or vegetable stock600 ml
  • fresh or frozen peas300 g
  • feta200 g
  • shallots2
  • red wine vinegar60 ml
  • sugar1 tsp
  • fresh mint leaves30 g
  • fresh flat-leaf parsley20 g
  • extra-virgin olive oil60 ml
  • fresh lemon juice3 tbsp
  • lemon zest1 tsp
  • Dijon mustard1 tsp
  • red pepper flakes0.25 tsp
  • salt0.5 tsp
  • toasted pistachios or pine nuts40 g

Method

  1. 1Pickle 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.
  2. 2Toast 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.
  3. 3Make 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.
  4. 4Assemble. 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.
  5. 5Finish 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.