If you want to tempt me with a good time, start talking grain salads to me. I feel like in the modern era of healthy and fun, boring regular leafy salads are on their way out and filling more substantial yet still health focused grain salads are in. This is nothing new, but lately it’s felt like it is.
Couscous does most of the work for you, which already starts us off strong. It’s fast to make, it’s soft without being mushy, and it gives you a base to absorbs flavor instead of fighting them. Once it’s fluffed, everything else is just folding in. (Feel free to use a veggie broth or bouillon cube in the water with the couscous too for even more flavor; if you do this though, make sure to watch your sodium or salt levels by cutting out extra added salt).
The peas bring sweetness and a little bite. They keep the texture from feeling one-note even though they are fairly similar in size to a pearled couscous. The feta next melts just slightly into the warmth of the couscous, so you get that salty, creamy contrast in every forkful without needing a full dressing situation. Just like with any pasta, this is partially the magic of a starches at play too.
And then there’s the dill. Not optional here in my humble opinion and more is always better so don’t be shy with it. It’s what takes this from basic to something that feels intentional. Fresh, just a teensy wheensy grassy, that makes the whole bowl taste lighter than it truly is.
I recommend enjoying this fresh while it is still a little warm, because that is when everything is just combined and the feta is soft, but it also holds up at room temperature without losing anything. It’s easy to make ahead and add to a meal prep plan for the week, easy to bring somewhere, easy to come back to later without needing to fix it… you catch my drift.
Oh! And I love to mention, you can absolutely always add more of a protein (although peas are chocked full of it too). Chickpeas, tofu, maybe something crunchy. Yes it stands on its own but if you’ve got high protein goals you are trying to hit, do what must be done and know it’s absolutely flexible to do so. This grain salad is simple, but it doesn’t feel like you cut corners either. It feels like you chose exactly what needed to be there and got a little creative in the process. Which, always is a fun time in my book.
Lemon Dill Couscous Grain Salad with Peas & Feta
Equipment
- Medium saucepan
- Mixing bowl
- Fork
- Microplane or zester (optional)
Ingredients
- 1 cup dry couscous
- 1 cup water or vegetable broth
- 1 cup spring peas fresh or frozen, thawed
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill roughly chopped
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice to taste
- 1 tsp lemon zest optional, but recommended
- 1/2 tsp salt adjust to taste
- 1/2 tsp freshly cracked black pepper
Instructions
- Bring water or broth to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- If using frozen peas, thaw and pat dry. Chop dill and crumble feta if needed.
- In a large bowl, combine the warm couscous with peas, feta, and dill.
- Drizzle with olive oil and lemon juice. Add lemon zest if using. Season with salt and black pepper.
- Gently toss everything together until evenly coated. Taste and adjust lemon, salt, or oil as needed.
- Serve slightly warm or at room temperature.
Notes
Add-ins that work well: sliced green onion, cucumber, or toasted pine nuts.
If making ahead, refresh with a squeeze of lemon and drizzle of olive oil before serving.
Makes a great base for adding protein like chickpeas or grilled tofu.