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–+ servings
Spring Tabbouleh Salad

Spring Tabbouleh Salad

Bright, herbaceous, verdant, and irresistibly fresh, Spring Tabbouleh Salad is going to be your go-to side all season long.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Servings 4

Equipment

  • 1 serving bowl
  • 1 stockpot
  • 1 bowl
  • 1 colander

Ingredients
  

  • 2 cups couscous, cooked according to package directions
  • 1 cup green peas, fresh or frozen
  • 1/2 bunch asparagus, chopped
  • 2 tbsp red onion, diced
  • 3-4 radishes, cut into matchsticks
  • 1/2 cup feta, crumbled
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh mint, chopped
  • 1 lemon, zest and juice
  • 1/2 cup olive oil

Instructions
 

  • Bring a pot of salted water to a boil. Add the peas and asparagus and allow them to blanch for 5 minutes or until they're a bright green and tender-crisp. You can also steam them.
  • Transfer the blanched vegetables to a bowl of ice water to stop the cooking. Drain well.
  • Add the couscous to a large bowl along with the vegetables and herbs.
  • Zest the lemon into the bowl and then squeeze in the juice. Add the olive oil and a pinch of salt and gently stir to combine.
  • Crumble the feta into the bowl and then gently toss one more time.
  • This can be served warm, at room temperature, or refrigerated. It will keep for up to three days refrigerated.
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