Tender peas, couscous, mint, and herbs combine in a fresh, light dish ideal for spring meals and gatherings.
# Components:
→ 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
# Preparation 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 with a fork and cool to room temperature.
02 - Blanch fresh peas in boiling water for 1 to 2 minutes until bright green and tender, then drain and rinse under cold water. Skip blanching if using thawed frozen peas.
03 - In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, sea salt, and black pepper until emulsified.
04 - In a large bowl, combine cooled couscous, peas, chopped mint, parsley, sliced scallions, diced cucumber, and radishes.
05 - Pour dressing over the mixture and toss gently to coat evenly. Taste and adjust seasoning if necessary.
06 - Transfer to a serving platter or bowl. Garnish with crumbled feta cheese and extra mint leaves if desired. Serve chilled or at room temperature.
