Easy Couscous Salad with Feta, Mint & Lemon Dressing
Fresh, vibrant, and irresistibly zesty — this Pearl Couscous Salad with Mint, Feta, and Lemon is everything you want in a warm-weather dish.
Ingredients
- 1 cup pear couscous (cooked as per package instructions)
- 1 cup asparagus, cut and blanched
- 1 cup peas, blanched (can use fresh or frozen)
- 1 cup cherry tomatoes, quartered
- 1 cup feta cheese, crumbled
- ¼ cup fresh mint, chopped (keep some full leaves for presentation)
Lemon Dressing
- Juice from 1 whole lemon (approx. ¼ cup)
- 1 clove garlic, minced
- 1 tsp dijon, or whole grain mustard
- 1 tsp honey or maple syrup
- ¼ cup olive oil
- salt & pepper to taste
Instructions
- Cook 1 cup of pearl couscous according to the package instructions.
- Meanwhile, bring a large pot of water to a boil and blanch the asparagus and peas until just tender and bright green. Immediately transfer them to an ice bath to stop the cooking.
- While everything cools, quarter the cherry tomatoes, crumble the feta, and chop the fresh mint.
- Once the couscous is cooked, rinse it under cold water to cool it down and stop the cooking. Set aside to drain.
- Add all the dressing ingredients to a small jar, secure the lid, and shake well until fully combined.
- In a large bowl, combine the cooked couscous, blanched asparagus and peas, cherry tomatoes, crumbled feta, and chopped mint.
- Drizzle the lemon dressing over the top and toss gently until everything is evenly coated.
- Serve at room temperature and enjoy!