Couscous & Spring Pea Salad with Honey Lemon Vinaigrette

I’ve got to be honest. I’m not the biggest fan of salads unless it’s one that can fill me up and keep me motivated until the next meal. I created this recipe so my wife could take it to work,

Serves 6

Prep time: 10 minutes

Cook time: 10 minutes

I’ve got to be honest. I’m not the biggest fan of salads unless it’s one that can fill me up and keep me motivated until the next meal. I created this recipe so my wife could take it to work, and eat it for lunch at her desk. But it also works great for a quick & easy supper.

“Our Lord and Savior lifted up his voice and said with incomparable majesty: ‘Let all men know that grace comes after tribulation. Let them know that without the burden of afflictions it is impossible to reach the height of grace. Let them know that the gifts of grace increase as the struggles increase.’” – St. Rose of Lima

Ingredients

  • 2 cups uncooked couscous
  • 2 cups frozen peas
  • 1 1/2 cups feta cheese
  • 3/4 cup sliced almonds
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook the couscous according to package directions.
  2. Meanwhile, boil 3 cups of water in a medium saucepan. Add the peas and cook for 2 minutes. 
  3. Using a slotted spoon, remove the peas from the water and transfer to a large mixing bowl. Add the cooked couscous, feta, almonds, basil, and parsley. Toss well to combine.
  4. In a blender or food processor, puree the olive oil, lemon juice, honey, salt and pepper. Pour the dressing over the salad and mix thoroughly. 
  5. Serve on its own, or on a bed of mixed greens.

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