Vibrant peas, couscous, and mint combine for a light Mediterranean side with fresh herbs and zesty lemon.
# What You Need:
→ 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 couscous with a fork and let cool to room temperature.
02 - If using fresh peas, blanch them in boiling water for 1–2 minutes until bright green and tender. Drain and rinse under cold water to halt cooking. If using thawed frozen peas, skip blanching.
03 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper in a small bowl until emulsified.
04 - In a large mixing bowl, combine cooled couscous, peas, chopped mint, parsley, scallions, diced cucumber, and sliced radishes.
05 - Pour dressing over salad ingredients and toss gently to evenly coat.
06 - Taste salad and adjust seasoning with additional salt or pepper if desired.
07 - Transfer salad to a serving bowl or platter. Garnish with crumbled feta cheese and extra mint leaves as desired. Serve chilled or at room temperature.
