Spring Pea Pearl Couscous Salad
This Pearl Couscous Salad is a quick, vibrant side dish made with pesto, arugula, lemon, peas, and crumbled feta. It’s fresh, tangy, and satisfying—perfect served warm or chilled for picnics, potlucks, or easy meal prep.
Calories:
Ingredients
- 1 ¼ cups chicken broth
- 1 cup pearl couscous
- 1 cup peas frozen or fresh
- 1/4 cup basil pesto
- 2 cups baby arugula
- 1/2 lemon juice and zest
- 3/4 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 1 1/4 cups of chicken broth to a boil over medium-high heat. Add the couscous and a pinch of salt. Stir, cover, and reduce the heat to medium-low. Cook for 10-12 minutes, adding the peas in the last 5 minutes. When finished, the broth should be absorbed and the couscous will be tender.
- In a large bowl, combine the cooked couscous, peas, pesto, lemon juice and zest. Then mix in the arugula and feta.
- Season with salt and pepper to taste. Serve chilled or at room temperature.
Notes
Customize the Greens: The arugula can be swapped with other greens like spinach if you prefer.
Add Protein: For a heartier dish, add grilled chicken, steak, or shrimp.
Make Ahead: This salad can be made ahead of time and stored in the fridge for up to 2 days. Just be sure to add the arugula right before serving to keep it fresh.
Add Protein: For a heartier dish, add grilled chicken, steak, or shrimp.
Make Ahead: This salad can be made ahead of time and stored in the fridge for up to 2 days. Just be sure to add the arugula right before serving to keep it fresh.
