Herby Spring Pea Couscous Salad

A refreshing and vibrant salad combining spring peas, couscous, and a variety of fresh herbs, topped with a homemade basil pesto dressing.

By @sendnoods

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup spring peas
• 0 cup water for boiling
• 1 cup couscous cooked al dente
• 0.25 cup olive oil
• 2 Persian cucumbers
• 0.5 cup mint chopped
• 0.5 cup feta cheese crumbled
• 0.25 cup parmesan cheese small chunk
• 1 bunch basil
• 0.25 cup pine nuts small handful
• 2 lemons lemon juice
• 2 handfuls arugula
• 0.5 cup pistachios chopped

Instructions

1. Blanch the spring peas in boiling water for 2-3 minutes until bright green. Drain and cool under cold water.
2. Cook the couscous to al dente according to package instructions. Drizzle with olive oil to prevent sticking and let cool.
3. Slice the Persian cucumbers into thin rounds.
4. Chop the mint and crumble the feta cheese.
5. Prepare the basil pesto dressing by blending parmesan, basil, pine nuts, lemon juice, and olive oil until smooth.
6. Combine peas, couscous, cucumber, arugula, mint, and feta in a large bowl. Add the pesto dressing and mix well.
7. Top the salad with chopped pistachios and serve chilled.