Spring Couscous Salad (Print Version)
# Ingredients:
→ Red Onions
01 -
75g small red onion, thinly sliced
02 -
35g lemon juice (about 4 tablespoons)
03 -
1 teaspoon lemon zest
04 -
1 teaspoon kosher salt
→ Couscous & Greens
05 -
135g English peas
06 -
160g pearl couscous
07 -
350ml water
08 -
1 teaspoon kosher salt
09 -
1 cup arugula, roughly chopped
10 -
10g fresh parsley, finely minced (about 1/2 cup packed)
11 -
10g fresh mint, finely minced (about 1/2 cup packed)
12 -
1/2 cup roasted pistachios, roughly chopped
→ Marinade
13 -
45g olive oil (about 4 tablespoons)
14 -
16g garlic cloves (about 3 cloves)
15 -
2-3 teaspoons za'atar
16 -
1/2 teaspoon ground cumin
17 -
1 teaspoon kosher salt, plus more to taste
18 -
Sumac for serving
# Instructions:
01 -
Blanch the English peas in boiling water for 1 1/2 minutes until tender but not mushy. Drain and set aside.
02 -
In the same pot used for the peas, combine the pearl couscous with water and a generous pinch of salt. Bring to a boil on high heat, then reduce to low. Partially cover and simmer for 8-10 minutes until water is absorbed. Remove from heat, cover completely, and let rest for 5 minutes. Fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent sticking.
03 -
In a large bowl, combine the sliced red onions, lemon juice, lemon zest, and salt. Toss together and set aside to slightly pickle while preparing other components.
04 -
Add the cooked couscous to the bowl with the onion mixture. Fold in the chopped arugula, minced herbs, and chopped pistachios.
05 -
Clean and dry the pot used for the couscous. Add the garlic and olive oil, then gently fry over medium heat until the garlic just begins to brown. Remove from heat and stir in the za'atar, cumin, and kosher salt.
06 -
Pour the warm marinade over the salad and toss thoroughly to combine. Season to taste with additional salt and a sprinkle of sumac before serving.
# Notes:
01 -
Use 2 teaspoons of za'atar for milder flavor or 3 teaspoons for a bolder taste.
02 -
This salad requires generous seasoning, so don't be afraid to add additional salt to taste.