Spring Couscous Salad with Feta Vinaigrette
Fluffy couscous tossed with crisp spring vegetables, fresh herbs, and a creamy yet light feta vinaigrette.
This salad is refreshing, protein-balanced, and works beautifully as a side dish or a light main.
Prep: 15 minutes
Cook: 10 minutes
Total: ~25 minutes
Servings:4
Ingredients
For the salad
1 cup dry couscous
1¼ cups hot vegetable broth or water
1 cup asparagus, blanched and sliced
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup green onions, sliced
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
Optional: ¼ cup toasted almonds or pine nuts
For the feta vinaigrette
⅓ cup crumbled feta cheese
3 tbsp olive oil
1½ tbsp lemon juice or red wine vinegar
1 tsp honey or maple syrup
1 small garlic clove
Black pepper, to taste
Instructions
1. Cook couscous
Place couscous in a bowl.
Pour over hot broth, cover, and let sit 5 minutes.
Fluff with a fork and cool slightly.
2. Prepare vegetables
Blanch asparagus 2–3 minutes, then cool.
Chop all vegetables and herbs.
3. Make vinaigrette
Blend or whisk feta, olive oil, lemon juice, honey, garlic, and black pepper until smooth.
4. Assemble salad
In a large bowl, combine couscous, vegetables, herbs, and nuts.
Drizzle with feta vinaigrette and toss gently.
Tips & Variations
Add chickpeas for extra protein.
Use whole-wheat couscous for more fiber.
Swap asparagus with peas or green beans.
Serve chilled or at room temperature.
Nutritional Information
Calories: ~320
Protein: 9 g
Carbs: 36 g
Fat: 15 g
Fiber: 4 g
Sodium: ~280 mg