Snap Pea and Herb Couscous Salad

I love a summer pasta salad- I feel like they allow summer herbs and produce flavors to really shine while still being hearty and filling! However, sometimes pasta salad can feel a bit heavy and that is where this Snap Pea and Herb Couscous Salad comes in! I love that couscous is still a filling pasta but feels a bit lighter than a traditional Italian pasta shape.

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Then we bring in peas and summers’ bounty of herbs to pair with the brightness of lemon and shallot to create a cohesive salad that feels fresh and light in each bite! Also, I can’t be the only one who assumed that couscous was a fancy grain for WAY too long!? Because I’ve always made couscous in a rice cooker- it never occurred to me that it was, in fact, pasta made from semolina!

Let’s Talk Couscous! There are a few different types of couscous. The smallest, Moroccan, is very small and almost looks like corn meal. I am using Israeli or Pearl couscous which can come in different colors (I get my tri-colored couscous from Bob’s Red Mill) and is mid-sized. The largest couscous is Lebanese couscous- they are about the size as a chickpea and take the longest to cook!

Snap Pea and Herb Couscous Salad Ingredients

Snap Pea and Herb Couscous Salad Method

While you can cook pearl couscous in a pan on the stove, I highly recommend a rice cooker, so you can just set it and forget it! Using either method you’ll combine the couscous, water, and salt and then either press start on the rice cooker or bring the water to a boil and cook for 9-11 minutes until al dente.

Tip: While it is not necessary, I recommend rinsing your couscous before cooking. This will remove some of the excess starch and make sure your pearls don’t stick together while cooking. Just give it a good rinse in cold water, drain well, and proceed with cooking!

To prep the peas, remove the blossom end and peel off the string that runs the length of the pod. Then cut each snap diagonally into three sections. I find that a diagonal cut keeps the peas in the pods better!

Remove the stems of all of the herbs, and finely mince the leaves.

Using a bowl large enough for all of the ingredients, prep the dressing. Add the lemon juice and zest, olive oil, shallot, and garlic into the bowl and whisk well to combine.

Add the still-warm couscous, chopped peas, minced herbs, sumac, and, if using, the feta into the large bowl with the prepped dressing.

Toss well to combine! You can serve warm or chilled.

Store the Snap Pea and Herb Couscous Salad in an airtight container in the fridge for up to five days.

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