In Ottawa, spring feels more like a romantic ideal than an actual season. We go from freezing temperatures to a few perfect cool days, and then suddenly we’re sweltering. So by the time asparagus, peas, dill, and mint start showing up at the market, I completely lose all self-control. After a long winter of root vegetables and heavy comfort food, I get so greedy for anything green that I inevitably come home with far more spring produce than I had any actual plans for. Please tell me I’m not the only one who does this.

This Spring Couscous Salad with Asparagus & Peas is exactly the kind of thing that comes out of that first haul of spring vegetables and herbs. Chewy pearl couscous, crisp asparagus, sweet peas, loads of dill and mint, tangy pickled shallots, toasted almonds, and plenty of Parmesan for that salty umami hit. It’s bright, fresh, full of texture, and has officially worked its way into my spring rotation.

Keys to Success:

• Peel the Bottom of the Asparagus Stalks It’s a small extra step, but peeling the lower 2 inches of the asparagus stalks makes a noticeable difference in texture, especially when using thicker spears. The result is tender asparagus from tip to end, with none of the stringiness.
• Choose Thick Asparagus Spears This is not the moment for skinny asparagus. Thick asparagus spears are sweeter, juicier, and far more satisfying in a salad like this. Since they’re blanched briefly, they stay crisp-tender while still delivering great flavour and texture.
• Add Dried Hibiscus Flowers for Vibrant Pink Shallots A tablespoon of dried hibiscus flowers added to the pickling liquid intensifies the colour of the shallots, turning them the prettiest vivid pink. They don’t add much flavour, but they make the salad look especially beautiful against all the greens.
• Always Toast Your Nuts Toasting the almonds deepens their flavour and makes them much crunchier. Raw nuts can taste flat in a salad, while toasted nuts add warmth, texture, and contrast.
• Use Pearl Couscous, Not Regular Couscous For this recipe, you want pearl (Israeli) couscous, not the tiny grains of regular couscous. Pearl couscous has a chewy, bouncy texture that holds up beautifully against the crisp asparagus and crunchy almonds.
• Shock the Asparagus in Ice Water After blanching, transfer the asparagus immediately to an ice water bath. This stops the cooking, keeps the asparagus crisp-tender, and helps preserve that vibrant spring-green colour.

Ingredient Substitutions & Variations

• Sugar snap peas — crisp, sweet, juicy; probably the best addition.
• English peas/fava beans combo — feels very spring market.
• Shaved raw zucchini — delicate ribbons would work beautifully with the herbs.
• Blanched green beans — especially skinny haricots verts.
• Baby spinach or arugula — folded in at the end for extra freshness.
• Thinly sliced fennel — adds crunch and a subtle anise note that works with dill and mint.
• Radishes — peppery crunch and great colour contrast.
• Blanched broccolini — if you want a slightly heartier version.
• Fresh shelled edamame — less classic spring, but great texture and protein.
• Tender baby kale — for a greener, more substantial salad.
• Feta instead of Parmesan for a sharper salty hit
• Pistachios instead of almonds
• Basil added alongside mint/dill later in summer
• Burrata on top if serving as more of a main-course platter

This is the kind of salad that makes me genuinely excited to cook in the spring. The combination of chewy pearl couscous, crisp asparagus, sweet peas, fresh herbs, tangy pickled shallots, crunchy almonds, and salty Parmesan just works. It’s bright, full of contrasting textures and exactly what I want to eat during that short stretch between winter comfort food and full summer cooking.

Let me know if you make it, I’m curious to know what spring produce you’re most excited about right now. Are you team asparagus, peas, ramps, rhubarb… or something else entirely?