pearl couscous salad with spring greens

Quick and easy spring couscous salad with tender greens and a lime herb dressing. Perfect for vegetarian lunches or vibrant side dishes.

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ingredients:

serves 2

• 250 g asparagus, trimmed and cut into 3–4 cm lengths

• 100 g snap peas

• 100 g peas (fresh or frozen)

• 120 g pearl couscous

dressing:

• 5 tbsp olive oil

• juice and zest of 1 lime

• a handful of fresh mint leaves

• a handful of fresh coriander

• 1/2 garlic clove, grated and lightly toasted

• 1/2 tsp Dijon mustard

• 1 tsp honey

• salt and black pepper, to taste

• za’atar

to finish:

• za’atar

• toasted buckwheat seeds (optional)

• toasted pepita seeds

instructions:

cook the couscous

• Cook the pearl couscous in salted boiling water according to package instructions. Drain, rinse under cold water to cool, then fluff with a fork and set aside.

cook the greens

• Heat a drizzle of olive oil in a pan over medium heat. Add the asparagus and cook for a few minutes until lightly golden and just tender. Add the snap peas and peas, and cook for another 2–3 minutes until vibrant and crisp-tender. Set aside.

• In the same pan, gently sauté the grated garlic in a little olive oil until fragrant and lightly golden.

prepare dressing

• Add the sautéed garlic to a tall container or jug with the olive oil, lime juice, Dijon mustard, and honey. Blend with a hand blender until emulsified. Add a few splashes of water if needed to loosen the consistency.

• Add the chopped mint and coriander, then pulse briefly to lightly break up the herbs, avoid over-blending. Stir in the za’atar and lime zest, then season with salt and pepper to taste.

assemble the salad

• In a large bowl, combine the couscous with the greens and toss with the dressing. Transfer to a serving dish and finish with a sprinkle of za’atar, toasted buckwheat (if using), and toasted pumpkin seeds

*For the full experience, pair it with: So Easy (To Fall In Love) - Olivia Dean