Spring is springing over right here, people, and I needed a simple salad to showcase spring flavors. This scrumptious new recipe was impressed by the primary mint of the season popping up within the backyard this week. Along with feta cheese, inexperienced onions, radishes, cucumbers, and a lemon French dressing, this unbelievable dish is full of vitamins!
Should you don’t like mint, you’ll be able to in fact substitute one other herb of your alternative, similar to contemporary oregano or basil, however there’s one thing so fantastic about mint in savory dishes. I particularly like it paired with inexperienced onions and vivid lemon zest.
Served right here with my rosemary focaccia and chocolate chip oatmeal cookies.
That is scrumptious served at room temperature or chilled, making it a wonderful recipe for a picnic or simple lunch leftover. This serves 2-3 as a essential course (and could be nice with grilled hen or shrimp) or 3-4 as a aspect dish.
Pearl Couscous Salad with Feta and Mint
1 cup Pearl couscous
1/2 an English Cucumber
4 radishes
3 oz Feta cheese
Contemporary Mint sprigs, chopped
4 inexperienced onions, sliced
Lemon French dressing, recipe follows
- Deliver 1.5 cups water, a pinch of salt, and drizzle of olive oil to a boil, then add dried pearl couscous. Cowl, decrease warmth, and simmer for 10 minutes till water has principally cooked off. Fluff with a fork and let cool with the lid on.
- Minimize the cucumbers and radishes in half, then slice. Mix with couscous, feta cheese, contemporary mint, and inexperienced onion.
- Toss with lemon French dressing and serve instantly.
Lemon Dressing
1/4 cup contemporary lemon juice
1/4 cup olive oil
Zest from half a lemon
Salt, pepper to style
- Zest half a lemon, then squeeze 1-2 lemons to get 1 / 4 cup of lemon juice. Whisk with olive oil, lemon zest, and salt and black pepper to style.
Blissful spring,
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