The sun peeks through the window, and suddenly, I crave something vibrant and refreshing. That’s when I whip up my Spring Couscous Salad with Arugula, Peas, and Garlic Marinade. This dish is a delightful homage to the season, featuring sweet peas and peppery arugula, all brought together with a zesty garlic-infused marinade. Not only is this salad quick to prepare, making it a perfect option for busy weeknights, but it’s also health-focused, packed with plant-based protein and fresh ingredients. Whether you serve it as a light and satisfying meal on its own or as a vibrant side to your favorite grilled dishes, you can’t go wrong. What’s your favorite springtime dish that captures the essence of this beautiful season?

Why is Spring Couscous Salad a Must-Try?

Vibrant, Fresh Ingredients: This salad celebrates the essence of spring with its lush arugula and sweet peas, creating a colorful dish brimming with life.
Quick and Easy: Perfect for busy schedules, the straightforward preparation means you can enjoy a homemade meal in no time!
Nutrient-Packed: With high-protein elements and a bounty of vitamins, this dish keeps you energized throughout the day. Don’t forget to check out my Pumpkin Pear Salad for another fresh option!
Versatile Variations: Switch up the ingredients to suit your taste—think quinoa for gluten-free or add chickpeas for extra protein!
Crowd-Pleasing Delight: Whether served solo or as a side to grilled chicken, this salad is sure to impress family and friends alike.

Spring Couscous Salad Ingredients

Get ready to elevate your spring meals!

For the Salad
• Pearl Couscous – Serves as the hearty base; substitute with quinoa for a gluten-free option.
• Fresh Peas – Adds a delightful sweetness and crunch; frozen peas work well if fresh are unavailable.
• Arugula – Brings a peppery flair and vibrant color; spinach can be used instead if needed.
• Mint – Offers a refreshing burst of flavor; fresh is best, but dried can work in a pinch.
• Parsley – Complements the freshness of the salad; feel free to swap it out for your favorite herb.
• Red Onion – Contributes a sharp crunch; shallots are a milder alternative if preferred.

For the Marinade
• Garlic – Essential for that deep, aromatic marinade; roughly chop to ensure it infuses perfectly.
• Olive Oil – Adds richness to the marinade; avocado oil can serve as a lovely alternative.
• Za’atar – Elevates the flavor profile beautifully; if you can’t find it, mix sumac, sesame seeds, and dried herbs instead.

For Topping
• Pistachios – Provides a delightful crunch and nuttiness; almonds or sunflower seeds can substitute nicely.

This Spring Couscous Salad is not just a dish; it’s a celebration of the season!

Step‑by‑Step Instructions for Spring Couscous Salad

Step 1: Blanch the Peas
Bring a medium pot of water to a rolling boil. Add the fresh peas and blanch them for 1 to 1.5 minutes, until they turn bright green and tender. Immediately drain the peas and transfer them to a bowl of ice water to halt the cooking process, ensuring they stay vibrant and crunchy for your Spring Couscous Salad.

Step 2: Cook the Couscous
In a large pot, combine pearl couscous with water and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 8 to 10 minutes, or until the water has been fully absorbed and the couscous is tender. Use a fork to fluff the couscous, making it light and airy, perfect for the salad.

Step 3: Prepare the Marinade
In the same pot used for the couscous, heat a couple of tablespoons of olive oil over medium heat. Add the roughly chopped garlic and sauté for 2-3 minutes, or until golden and fragrant. Stir in the za’atar seasoning and a dash of salt, allowing the flavors to meld together, creating a delicious marinade to enhance your Spring Couscous Salad.

Step 4: Combine Salad Ingredients
In a large mixing bowl, combine the cooked couscous, blanched peas, fresh arugula, chopped red onion, mint, parsley, and pistachios. Gently toss the ingredients together to distribute them evenly. Drizzle the warm garlic-infused marinade over the entire mixture and toss again, ensuring every bite is infused with flavors for a vibrant Spring Couscous Salad.

What to Serve with Spring Couscous Salad?

Imagine a sunlit table adorned with vibrant colors and fresh flavors—all perfect companions for your Spring Couscous Salad.

Grilled Lemon-Herb Chicken: Tender and juicy, the citrus notes complement the salad’s zesty flavors beautifully.
Crispy Roasted Asparagus: Adds a delightful crunch and earthy taste that balances the freshness of the salad.
Garlic-Infused Quinoa: A protein-packed alternative, this dish maintains the lightness while enhancing the meal’s overall health benefits.
Creamy Hummus: Its smooth texture provides a lovely contrast to the salad’s crunch, perfect for dipping fresh veggies!
Chilled White Wine Spritzer: Refreshing and light, making it an ideal drink to cheer on the spring vibes while enjoying your meal.
Fruit Sorbet: Close your meal on a sweet note. The fruity flavors will sing harmoniously with the arugula and mint.
Stuffed Bell Peppers: Bursting with flavor, they are an inviting option that works well with the dish’s herbaceous notes.
Mediterranean Pita Bread: Soft and warm, it’s perfect for scooping up bites of the salad or serving alongside your meal.

How to Store and Freeze Spring Couscous Salad

Fridge: Keep the Spring Couscous Salad in an airtight container for up to 3 days. This ensures the ingredients remain fresh and the flavors meld together beautifully.

Prep Ahead: You can prepare the individual components a day in advance—store the cooked couscous, blanched peas, and chopped herbs separately to maintain freshness until serving.

Freezer: While it’s not ideal to freeze the entire salad due to the fresh ingredients, you can freeze the couscous alone for up to 3 months. Just reheat and toss with fresh veggies and marinade later!

Reheating: If serving leftovers, gently toss the refrigerated salad and add a splash of olive oil to refresh the flavors. Enjoy cold for a perfect spring meal anytime!

Spring Couscous Salad Variations

Feel free to get creative with this delightful salad; your taste buds will thank you!

Chickpea Boost: Add a can of drained chickpeas for a hearty protein punch, transforming this salad into a complete meal.
Quinoa Substitute: Swap pearl couscous for quinoa for a gluten-free base that offers a nutty flavor and a slight crunch.
Roasted Veggies: Mix in some diced roasted bell peppers or zucchini for a savory twist that adds depth and complexity to the dish.
Avocado Creaminess: Chop up ripe avocado just before serving to introduce a creamy texture that perfectly complements the freshness of the salad.
Heat it Up: For a little kick, toss in some chopped jalapeños or red pepper flakes, brightening the flavors with a bit of spice.
Fruit Infusion: Incorporate diced mango or apple for a sweet surprise that pairs beautifully with the savory ingredients—think of it as a taste of spring!
Nutty Crunch: Use almonds or sunflower seeds in place of pistachios for a different crunchy texture and nutty flavor that enhances the overall dish.

Looking for more fresh salad inspiration? Check out my delightful Ambrosia Salad Delightful or try the vibrant Herby Barley Salad. These salads also celebrate the best of seasonal ingredients!

Expert Tips for Spring Couscous Salad

• Perfectly Blanched Peas: Avoid mushy peas by blanching them for just 1 to 1.5 minutes. Quick cooking ensures they retain their vibrant color and crunch.

• Fluff the Couscous: After cooking, use a fork to fluff the couscous. This prevents clumping and creates a light, airy texture, making your Spring Couscous Salad irresistible.

• Fresh Herbs Matter: For the best flavor, opt for fresh herbs like mint and parsley. If using dried herbs, remember that a little goes a long way in this Spring Couscous Salad.

• Marinade Timing: Drizzle the garlic-infused marinade while the couscous is still warm. This helps the flavors meld together beautifully, enhancing every bite of your salad.

• Prep Ahead Tips: If making in advance, store the salad components separately, especially the herbs, to maintain their freshness until serving.

Make Ahead Options

Preparing your Spring Couscous Salad ahead of time is a fantastic way to save time on busy weeknights! You can cook the couscous and blanch the peas up to 24 hours in advance; simply store them in airtight containers in the refrigerator. Additionally, chop the herbs and onions ahead, but be sure to keep them separate until just before serving to maintain their fresh flavors. When you’re ready to enjoy the salad, lightly toss the prepared ingredients with the garlic marinade and the arugula. This way, you’ll have a delicious, garden-fresh meal that’s just as vibrant and satisfying as if it were made on the spot!

Spring Couscous Salad Recipe FAQs

What type of peas should I use; fresh or frozen?
Absolutely! Fresh peas add a delightful sweetness and crunch to your Spring Couscous Salad. If you can’t find fresh peas, frozen peas are a fantastic alternative—they just require a quick blanching before mixing into your salad.

How should I store leftover Spring Couscous Salad?
Keep the Spring Couscous Salad in an airtight container in the fridge for up to 3 days. To maintain the best flavor and texture, it’s a good idea to store any components separately, especially fresh herbs, until you’re ready to enjoy it again.

Can I freeze my Spring Couscous Salad?
While freezing the entire salad isn’t recommended due to the delicate nature of the fresh ingredients, you can freeze the cooked couscous alone. Simply place it in a sealed, freezer-safe container for up to 3 months. When you’re ready, just thaw it in the fridge overnight, reheat, and toss with fresh vegetables and the marinade.

What if my peas turn out mushy?
To ensure perfectly blanched peas, stick to the timing of 1 to 1.5 minutes in boiling water. If overcooked, they may lose their vibrant color and crunchy texture. If this happens, don’t fret! Just enjoy them as a side dish rather than a salad component.

Are there dietary considerations for allergies or vegan options?
Very! This Spring Couscous Salad is naturally vegan and free from common allergens like dairy and eggs. However, if you have nut allergies, feel free to swap out the pistachios for sunflower seeds or omit them entirely; the salad will still be delicious! Always double-check ingredient labels for potential allergens.

Can I make substitutions in this recipe?
The more the merrier! You can easily customize this recipe to fit your taste or dietary needs. For a gluten-free option, substitute pearl couscous with quinoa or farro. You can also add chickpeas for extra protein or incorporate seasonal vegetables for added flavors!