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Overhead view of spring Israeli couscous salad with asparagus, peas, pickled shallots, toasted nuts, herbs, and shaved Parmesan on a dark plate

Spring Couscous Salad with Asparagus and Peas

This springtime Israeli couscous salad is bright, fresh, and full of texture. Chewy pearl couscous is tossed with sweet asparagus, peas, creamy avocado, crunchy toasted pistachios, and tangy pickled shallots, then finished with a lemony herb dressing and plenty of fresh herbs. It’s the kind of salad that feels substantial enough for dinner but still light and vibrant — basically everything you want to eat during those fleeting perfect spring days.
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Servings 4
Calories 369 kcal

Ingredients
  

Pickled Shallots

  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons Diamond Crystal Kosher salt, or 3/4 teaspoon Morton's Kosher salt
  • 1 Tablespoon Dried hibiscus flowers, optional
  • 3 large shallots, peeled and sliced into thin rings

Salad Dressing

  • 1 clove garlic, finely minced
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt
  • 2 teaspoons honey
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons fresh dill leaves
  • 2 Tablespoons fresh mint leaves
  • 1/2 cup extra virgin olive oil

Salad Ingredients

  • 454 grams asparagus
  • 1 cup pearl (Israeli) cous cous
  • 1/2 cup frozen peas, thawed
  • 1/2 cup fresh dill leaves, coarsely chopped
  • 1/2 cup fresh mint leaves coarsely chopped

Garnish

  • 1/4 cup almonds, toasted and coarsely chopped
  • 60 grams Parmesan Reggiano, shaved with vegetable peeler or grated

Instructions
 

Make Pickled Shallots

  • Place vinegar, water, sugar, salt and dried hibiscus flowers, in a small saucepan and bring to a simmer over medium heat, stirring until the sugar, and salt dissolve, about 2 minutes.
  • Place sliced shallots in a small heatproof bowl. Set a fine-mesh sieve over the bowl and pour the hot pickling liquid over the shallots, straining out the hibiscus flowers. Let sit for at least 30 minutes, until the shallots soften and turn a vibrant pink.

Make Dressing

  • Using a garlic press or microplane, grate garlic into a blender jar. Add lemon juice and let sit for 2 minutes to mellow the raw garlic flavour.
  • Add Dijon, salt, honey, white wine vinegar, dill, and mint. Blend until herbs are finely chopped, about 30 seconds.
  • With the blender running on medium speed, slowly drizzle in the olive oil and blend until emulsified.

Prepare salad Ingredients

  • Bring a large pot of generously salted water to a boil.
  • While water is coming to a boil, trim off woody ends of asparagus spears. Use a vegetable peeler to peel bottom 2 inches of stalk. Cut asparagus on the bias, into 1.5-inch pieces.
  • Add asparagus and blanch until bright green and crisp-tender, 2–3 minutes. Using a spider or slotted spoon, transfer to an ice bath to stop the cooking and preserve the vibrant green colour. Drain well and set aside.
  • Return the water to a boil, add the couscous, and cook until tender with a slight chew, about 10-12 minutes. Drain well and let cool slightly.

Assemble Salad

  • In a large bowl, combine the couscous, asparagus, peas, pickled shallots, dill, and mint. Add 1/4 cup of the dressing and toss well to combine. Taste and add additional dressing, salt, and pepper as needed. Extra dressing keeps in fridge for about a week.
  • Transfer to a serving bowl or platter. Use a vegetable peeler to shave Parmesan over the salad, then scatter with toasted almonds and additional herbs, if desired.

Nutrition

Calories: 369kcalCarbohydrates: 52gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1486mgPotassium: 523mgFiber: 7gSugar: 11gVitamin A: 1824IUVitamin C: 26mgCalcium: 87mgIron: 4mg
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