I just made this Spring Couscous Salad with Feta Vinaigrette Recipe and had to share how amazing it turned out! I love recipes that feel light but still satisfying, and this one checked all those boxes with bright flavors and simple steps.
Every bite brought fresh spring vibes — tangy dressing, tender veggies, and that salty feta magic. It instantly became one of my favorite go-to salads for lunch or a side dish with dinner. Let me walk you through exactly how to make it and why it’s so good!
Ingredients
Here’s what you’ll need — simple, fresh, and full of flavor.
- 2 cups pearl couscous (dry) — gives a chewy texture and holds the dressing well.
- 1 bunch asparagus (about 12 oz) — fresh asparagus adds crunch and vibrant color.
- 2 cups peas (fresh or frozen) — sweet pops of flavor in every bite.
- 1/3 cup shelled pistachios, chopped — adds crunch and nutty richness.
- 1 handful fresh parsley, chopped — keeps the salad bright and fresh.
- Olive oil — used for cooking and dressing.
- Microgreens (optional) — adds a beautiful finishing touch.
Lemon Feta Vinaigrette:
- 1/4 cup olive oil — forms the base of the dressing.
- 4 oz feta cheese, crumbled — adds creamy texture and tangy flavor.
- Juice of 1/2 lemon — brings brightness and acidity.
- 2 tsp lemon zest — enhances the lemon flavor.
- 2 tsp honey or maple syrup — balances the tanginess.
- 1 tsp Dijon mustard — helps blend the dressing smoothly.
- 1/2 tsp Italian seasoning — adds subtle herbal notes.
- Salt and pepper — to taste.
Note: Several servings — this recipe is ideal for about 6 servings as a side dish.
Variations
You can easily customize this recipe:
- Make it dairy-free by using plant-based feta or omitting the cheese.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Swap pistachios with almonds, walnuts, or pine nuts.
- Add fresh mint or basil for a stronger herb flavor.
- Sprinkle red pepper flakes for a little heat.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
- Large pot — to cook the couscous.
- Skillet — for sautéing vegetables.
- Mixing bowl — to combine everything.
- Whisk or fork — for blending the vinaigrette.
How to Make Spring Couscous Salad with Feta Vinaigrette
Step 1: Cook the Couscous
Bring salted water to a boil in a large pot and cook the pearl couscous according to package instructions. Once tender, drain it and fluff with a fork. Toss lightly with olive oil so it doesn’t stick together and set aside to cool slightly.
Step 2: Prepare the Vegetables
Heat olive oil in a skillet over medium heat. Chop the asparagus into bite-sized pieces and cook for about 5 minutes until crisp-tender. Add the peas and continue cooking until both vegetables are bright green and just softened. Remove from heat and let cool slightly.
Step 3: Make the Feta Vinaigrette
In a bowl, combine crumbled feta, olive oil, lemon juice, lemon zest, honey, Dijon mustard, Italian seasoning, salt, and pepper. Whisk or mash with a fork until smooth and creamy. Taste and adjust seasoning if needed.
Step 4: Assemble the Salad
In a large bowl, combine the cooked couscous, sautéed vegetables, chopped pistachios, and parsley. Pour the feta vinaigrette over the top and toss gently until everything is evenly coated. Chill for at least 20 minutes before serving for the best flavor.
Additional Tips for Making This Recipe Better
- I always zest the lemon before juicing it for easier prep.
- I let the salad chill so the flavors blend beautifully.
- I taste the dressing before mixing it in and adjust the salt if needed.
- If serving for guests, I prepare the dressing ahead of time to save effort.
- I sometimes add an extra squeeze of lemon just before serving for brightness.
How to Serve Spring Couscous Salad with Feta Vinaigrette
Serve this salad in a wide, shallow bowl to show off the colorful ingredients. Top with extra feta, a drizzle of olive oil, and fresh microgreens for presentation. It pairs perfectly with grilled chicken, salmon, roasted vegetables, or warm pita bread. You can serve it chilled or at room temperature, making it ideal for picnics, potlucks, or meal prep lunches.
Nutritional Information
Approximate values per serving:
- Calories: 240–300
- Protein: Moderate (from feta and pistachios)
- Carbohydrates: From couscous and peas
- Fat: Healthy fats from olive oil, feta, and nuts
Make Ahead and Storage
Storing: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavor improves as it sits.
Freezing: Freezing is not recommended because the texture of couscous and dressing may change after thawing.
Reheating: This dish is best served cold or at room temperature. If you prefer it warm, gently heat the couscous separately and then mix with the dressing before serving.
Why You’ll Love This Recipe
This salad is a must-try for many reasons:
- Easy to prepare — Simple ingredients and straightforward steps.
- Fresh and flavorful — Bright lemon and creamy feta create perfect balance.
- Great for meal prep — Stores well and tastes even better the next day.
- Highly customizable — Easily adjust for dietary needs or preferences.
- Perfect for gatherings — Beautiful presentation and crowd-friendly taste.
This Spring Couscous Salad with Feta Vinaigrette is light, refreshing, and full of vibrant seasonal flavors. It’s one of those recipes I keep coming back to because it’s simple, satisfying, and always delicious. Enjoy making it! 🌿