This pearl couscous salad celebrates Spring. It was inspired by one of my favourite Cypriot rice dishes, Spanakorizo. I substituted the rice for pearl couscous and turned it into a delicious fresh salad. Adding fresh mint and tossing it with a lemon vinaigrette, truly elevates its flavour. It’s perfect enjoyed as a main or a side to any meat, chicken or seafood. This beautiful salad will be served at our Easter table and paired with grilled lamb. The couscous and vinaigrette can be made the night before and tossed with the greens just before serving.

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Spinach Pearl Couscous Spring Salad with Feta and Lemon Vinaigrette

Total Time30 minutes mins

Course: Main Course, Salad, Side Dish

Cuisine: Cypriot

Yield: 6 people

Materials

• 1 tbsp olive oil
• 1 medium cooking onion finely diced
• 1 1/2 cup pearl couscous
• 1 3/4 cup vegetable broth
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 2 cup spring mix
• 2 cup baby spinach
• 3 green onions thinly sliced
• 5-6 baby radish halved
• 1/4 cup fresh small mint leaves
• 75 g sheep feta

Lemon Vinaigrette

• 1/3 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• salt and pepper to taste

Instructions

• To make couscous, heat oil in a medium pot. Add onion and saute for 1-2 minutes until soft and translucent.
• Add in couscous and toss everything together, ensuring your couscous is covered by the oil and onion mixture. Stir to toast them for about 2 minutes.
• Pour in broth and season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
• Fluff with fork and let cool.
• To make vinaigrette, place all ingredients in a bowl and whisk until creamy.
• To assemble salad, toss cooled couscous with spring mix, spinach, green onions and mint leaves. Place on platter, top with radishes, feta and drizzle with dressing.