Viral Couscous and Spring Veggie Salad with Lemon Vinaigrette (Edit recipe)

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This recipe went viral for good reason - pearl couscous, veggies, and a homemade vinaigrette that makes this the perfect spring and summer side salad. It's easy to make and it's a good sized batch for meal prep, serving at a party, and having leftovers!

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 8

Ingredients

For The Salad

0.333 cup Pine Nuts, or pistachios
1 bunch Asparagus, cut into 1in pieces
10 oz Peas, Green
2 cup Israeli Couscous, dry
1 Tbsp Extra Virgin Olive Oil

For the vinaigrette

1 tsp Dijon Mustard
2 tsp Lemon Zest
0.5 tsp Italian Seasoning
0.25 cup Extra Virgin Olive Oil
1 whole Lemon, juiced
4 oz Feta Cheese, crumbled
2 tsp Honey
1 tsp Salt
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook couscous according to package instructions.
While the couscous is cooking, prep your ingredients.
Add olive oil to a pan and cook asparagus until slightly cooked through. I like to leave it with a bite!
Add peas and mix. Cook until peas are heated through.
While asparagus and peas are cooking, add all vinaigrette ingredients to a bowl.
Mix until well combined. It will be thicker.
Once everything is finished, combine couscous, veggies and dressing in a large bowl.
Toss until well combined and serve with protein on the side!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	224
Fat:	14 g
Carbohydrates:	17 g
Protein:	7 g
Cholesterol:	8 g
Sodium:	451 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.