Ingredients
Scale
- 1/2 small red onion, thinly sliced
- 4 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1 cup English peas
- 1 cup pearl couscous
- 1 1/2 cups water
- 1 cup arugula, roughly chopped
- 1/2 cup parsley, finely minced
- 1/2 cup mint, finely minced
- 1/2 cup roasted pistachios, roughly chopped
- 4 tbsp olive oil
- 3 garlic cloves, minced
- 2–3 tsp za’atar
- 1/2 tsp ground cumin
- 1 tsp kosher salt, plus more to taste
- Sumac for serving
Instructions
- Blanch the peas in boiling water for 1.5 minutes, then drain.
- Cook the couscous in the same pot with water and salt until absorbed (8-10 minutes). Fluff with a fork and toss with olive oil.
- In a large bowl, mix sliced onions, lemon juice, zest, and salt. Combine with arugula, herbs, pistachios, and couscous.
- Sauté garlic in olive oil until golden; stir in za’atar and cumin before mixing into the salad.
- Toss everything together gently and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Blanching, Cooking, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg