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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fresh, crunchy, herby… this Spring Couscous Salad is EVERYTHING 🌿✨ Sweet peas, zesty lemon, and toasted walnuts come together in the most refreshing, flavor-packed bowl — perfect for Easter brunch or your everyday glow-up meal 💛 Light, fresh, and seriously addictive 🤌
Chefadora AI has the answer - timers, swaps, step-by-step help.
Sauté shallots until soft and fragrant.
Add sugar snap peas, snow peas, and fresh peas. Cook for approximately 3 minutes.
Toss in walnuts and sauté until veggies are tender but still crisp.
Add lemon zest and mix it all together.
Stir in cooked couscous until combined.
Finish with fresh dill.
Serve as a vibrant vegan salad or top with grilled chicken for a wholesome, protein-packed meal.
Toast the walnuts beforehand for an extra layer of flavor.
Use fresh, seasonal peas for the best taste and texture.
Can I use a different type of couscous?
Yes, you can substitute pearl couscous with regular couscous or even quinoa for a gluten-free option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time, but add the fresh dill just before serving for maximum freshness.
What protein pairs well with this salad?
Grilled chicken, shrimp, or tofu are excellent protein options to complement this salad.
Can I use frozen peas instead of fresh peas?
Yes, frozen peas can be used if fresh peas are not available. Just thaw them before cooking.
