A mix of sautéed asparagus and peas, tender pearl couscous, lots of greens, and a flavorful dill vinaigrette make for a perfect spring side dish in this hearty asparagus couscous salad.
Spring is in the air so naturally, it’s time that our salads started looking like it! This green glory is ticking all the spring boxes and thensome.
Pearl couscous is hand-down one of my favorite salad additions and it’s definitely doing it’s job right here! The tender couscous pairs so well with sautéed spring veggies, lots of arugula, crumbly feta, and a killer dill dressing.
Don’t you just want to dive into that bowl??
The real winning part about this salad is that it’s totally appropriate for a number of occasions! Try pairing it as a side dish alongside a roast ham, grilled meats, seafood, or enjoy it as a healthy and filling lunch salad.
Keep reading for all the make-ahead options as well!
This Couscous Salad features…
- Sautéed asparagus spears and peas
- Tender pearl couscous, fresh arugula, and tangy feta cheese
- A fresh lemon dill vinaigrette
Making the Couscous Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- Asparagus
- Peas
- Garlic
- Pearl couscous
- Arugula
- Feta cheese
- Lemon juice
- Honey
- Dijon mustard
- Dill
How to Cook Pearl Couscous
To cook the pearl couscous, bring 2 cups lightly-salted water to a boil in a medium pot. Add 1 cup dry pearl couscous, reduce heat to low, cover pot, and allow couscous to simmer 10-15 minutes until couscous is tender.
Strain any excess water from pan and rinse couscous in cold water to quickly cool. Drain well and store couscous in refrigerator until ready to assemble salad.
Tips for Perfect Couscous Salad
- Cut asparagus into uniform pieces – 1-inch pieces will cook up quickly on the stovetop.
- Use fresh lemon and dill in dressing – you can’t beat the amount of flavor you’ll get from using these ingredients fresh.
Recipe Variations
Try these ideas for a different twist on this salad.
- Add more veggies – swap out the asparagus and peas with sautéed sweet peppers, green beans, mushrooms, fresh cucumber, or fresh cherry tomatoes.
- Use a different grain – try replacing the couscous with quinoa, farro, another pasta shape, or rice.
- Swap out cheeses – replace the feta with goat cheese, Parmesan, or asiago.
- Try another fresh herb – try parsley or basil in place of the dill.
Meal Prep Instructions
Follow these instructions for meal prepping this salad.
- Cook the couscous – cooked couscous may be stored in refrigerator up to 6 days.
- Make the dressing – mix up the dressing and store in refrigerator up to 1 week.
- Saute the asparagus and peas – once sauteed, the vegetables store well in refrigerator up to 6 days.
- Assembly – once the salad is assembled, it stores well in refrigerator for up to 6 days. I do recommend waiting to add the arugula until just before serving so it stays crisp.
This salad is seriously so simple to throw together and that’s just proof that sometimes the most simple ingredients work the best! The dill dressing coats every inch of this salad in its lemony herby goodness and pairs so well with the salty feta.
Spring salads for the win!
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Try these other spring salad favorites next!
Asparagus Couscous Salad with Dill Vinaigrette
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Ingredients
Asparagus Couscous Salad
- 1 tablespoon extra-virgin olive oil
- 1/2 lb fresh asparagus, ends trimmed and cut into 1-inch spears
- 1-1/2 cups frozen peas
- 2 medium cloves garlic, minced
- Salt and pepper to taste
- 4 cups cooked pearl couscous
- 1-1/2 cups firmly-packed arugula
- 1/2 cup crumbled feta cheese
Dill Vinaigrette
- 1/3 cup freshly-squeezed lemon juice
- 1 tablespoon honey or agave nectar
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 3 tablespoons minced fresh dill
- Salt and pepper to taste
Instructions
Asparagus Couscous Salad
- Heat olive oil in a large skillet over medium-high heat. Add asparagus and sauté 3-5 minutes until asparagus is tender. Add peas and garlic and cook an additional 2-3 minutes until peas are heated through. Remove from heat, season with salt and pepper to taste, and allow to cool slightly.
- In a large bowl, combine asparagus-pea mixture, cooked couscous, arugula, and feta. Set aside for a moment.
Dill Vinaigrette
- In a medium bowl, whisk lemon juice, honey, and mustard together until smooth. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Whisk in dill and season vinaigrette with salt and pepper to taste.
- Pour vinaigrette over salad and toss evenly to coat. Season salad with salt and pepper to taste and refrigerate until ready to serve. Enjoy!
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