Easy Springtime Pea Shoot And Couscous Salad With Feta
This easy springtime salad is a delicious blend of pea shoots and pearl couscous with cubed feta cheese. Tossed in a fresh lemon vinaigrette dressing with crisp cucumbers and cherry tomatoes its a delicious salad that goes great with any meat entree.
Equipment
- 1 Large Saucepan
- 1 Large Salad Bowl
- knife
- measuring cup
- Tablespoon
- Teaspoon
Ingredients
The Pea Shoot And Couscous Salad
- 3 Cups Pearl Couscous Cooked and Cooled
- 2 Cups Pea Shoot Microgreens GoodLeaf Pea Shoot | Metro
- 1 Cup Mini Cucumber Sliced Thin
- 2 Cup Cherry Tomatoes
- 8 oz Cubed Feta Cheese
- ½ Lrg Sweet Onion Diced Fine
- 1 Med Red Pepper Diced
The Lemon Vinaigrette
- ¼ Cup Lemon Juice Freshly Squeezed - 2 Lemons
- ¼ Cup Olive Oil Extra Virgin
- 1 Tsp Black Pepper
- ¼ Tsp Salt
Instructions
Making The Couscous
- Follow the directions on the package of pearl couscous to make 3 cups of pearls.
- Add three tablespoons olive oil to the couscous to prevent it from sticking.
- Let the couscous cool before adding the salad. (It will wilt the microgreens otherwise)
- Once cooled put in the fridge to chill completely.
The Salad Ingredients
- Wash, rinse, dry the pea shoots. Gently soak excess water up with a paper towel.
- Using mandolin slicer slice the cucumber thinly.
- Wash the cherry tomatoes leave whole.
- Cube the feta cheese into small cubes.
- Dice the sweet onion into very small pieces.
- Cut the red pepper first into strips and then into small bite sized pieces.
- Add all of these ingredients to the salad bowl.
- Add the chilled couscous next.
- Make the lemon vinaigrette and toss the salad with it. Then chill before serving.
Making the Lemon Vinaigrette
- Juice the lemons and remove any seeds.
- Add the olive oil and the spices. Mix well.
Tried this recipe?Let us know how it was!