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Couscous Salad with Herbs, Pistachios, and Za’atar Recipe

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4 from 11 reviews

This vibrant Couscous Salad combines tender pearl couscous with fresh peas, zesty lemon, aromatic herbs, and crunchy pistachios, all tossed in a fragrant garlic and za’atar olive oil marinade. Perfect as a light meal or a refreshing side dish, this salad balances bright citrus flavors, earthy spices, and a satisfying bite with wholesome ingredients.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Vegetables and Fresh Ingredients

  • 1/2 (75 g) small red onion, thinly sliced
  • 1 cup (135 g) English peas
  • 1 cup arugula, roughly chopped
  • 1/2 cup (10 g) firmly packed parsley, finely minced
  • 1/2 cup (10 g) firmly packed mint, finely minced
  • 1 tsp lemon zest

Grains

  • 1 cup (160 g) pearl couscous
  • 1 1/2 cups water
  • 1 tsp kosher salt (for cooking couscous)

Liquids and Oils

  • 4 tbsp (35 g) lemon juice
  • 4 tbsp (45 g) olive oil

Spices and Seasonings

  • 1 tsp kosher salt (plus more to taste)
  • 1 tsp kosher salt (for peas)
  • 2-3 tsp za’atar (use 2 tsp for a milder flavor)
  • 1/2 tsp ground cumin
  • Sumac for serving

Other Ingredients

  • 3 (16 g) garlic cloves
  • 1/2 cup roasted pistachios, roughly chopped

Instructions

  1. Blanch the peas: Bring a pot of water to a boil. Add the English peas and blanch for 1 1/2 minutes until tender but still firm. Drain the peas and set aside.
  2. Cook the couscous: Using the same pot, pour in the pearl couscous, 1 1/2 cups water, and 1 tsp kosher salt. Bring to a boil over high heat, reduce the heat to low, partially cover, and simmer for 8-10 minutes until the water is absorbed. Remove from heat, cover fully, and let it sit for 5 minutes. Fluff with a fork and toss with 1-2 tsp olive oil to prevent sticking.
  3. Prepare the onions: In a bowl, combine the thinly sliced red onion with lemon juice, lemon zest, and 1 tsp kosher salt. Toss well and set aside to marinate briefly.
  4. Prep herbs, arugula, and pistachios: Roughly chop the arugula for ease of eating. Mince the parsley and mint finely. Roughly chop the roasted pistachios.
  5. Assemble the salad ingredients: Once couscous is ready, add it to the bowl with the marinated onions. Then add the blanched peas, chopped arugula, parsley, mint, and pistachios. Toss gently to combine.
  6. Make the garlic-za’atar marinade: Rinse and dry the pot used for couscous. Heat the olive oil over medium heat, add the garlic cloves, and gently fry until just starting to brown. Remove from heat and stir in za’atar, ground cumin, and kosher salt to taste.
  7. Toss and serve: Pour the warm garlic and za’atar marinade over the salad and toss thoroughly. Adjust seasoning with sumac and additional kosher salt if needed. Serve at room temperature or chilled.

Notes

  • Blanching the peas prevents them from becoming mushy and preserves a fresh, slightly crisp texture.
  • Using the same pot for peas and couscous saves cleanup and infuses subtle flavor.
  • Za’atar amount can be adjusted to taste; start with 2 tsp for milder flavor.
  • Sumac adds a tangy zing; add just before serving for best flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/couscous-salad-with-herbs-pistachios-and-zaatar-recipe/