Spring Pea & Arugula Salad

Listen, peas are odd but in this spring pea and arugula salad? They're great. And honestly, you cannot go wrong with couscous and a little lemon. Try it out, trust me.

SERVES: 10 (as a side dish)

PREP TIME: 25 minutes

Ingredients: 

1/2 small red onion, thinly sliced OR 2 shallots

1/4 cup lemon juice

Lemon zest from 1 lemon

1 tbsp red wine vinegar

Kosher salt

1 can garden peas, drained

1 cup pearl couscous

4 heaping cups arugula

1/3 cup finely chopped parsley

1/2 cup finely chopped mint

1/2 cup roasted and salted pistachios, chopped OR salted walnuts, chopped

1/2 cup crumbled feta

For the dressing:

1/4 cup olive oil

2 tbsp lemon juice

3 cloves garlic, chopped

2 tsp za'tar

1/2 tsp cumin

1/4 tsp sumac

black pepper

salt for seasoning

Blanche peas for 1.5 minutes. Drain them then set aside. Prepare the couscous by bringing 1 1/2 cups of salted water and roughly a tablespoon of oil to a boil. Add the couscous once boiling, then reduce to low and cover for 8-10 minutes. Make sure to fluff with a fork once the water is absorbed and lightly pour olive oil on top to prevent clumping. Set aside.

In a large bowl, add the sliced onions, lemon juice, lemon zest, red wine vinegar and salt. Mix to completely coat the onions and set aside.

Chop the parsley, mint and pistachios and add to the onion mixture. Add the cooked couscous and arugula to the onion and herb mixture.

To make the dressing:

Warm through the chopped garlic with olive oil in a pot until it becomes aromatic and slightly brown. Take it off the heat then add the rest of the ingredients and stir.

Pour dressing onto the salad and top with a dash of lemon juice and feat. Enjoy!

Nutrition Facts: PROTEIN: 5.3g CHO: 11g FAT: 11g