Spring is springing over here, folks, and I wanted an easy salad to showcase spring flavors. This delicious new recipe was inspired by the first mint of the season popping up in the garden this week. Together with feta cheese, green onions, radishes, cucumbers, and a lemon vinaigrette, this incredible dish is packed with nutrients!

If you don’t like mint, you can of course substitute another herb of your choice, such as fresh oregano or basil, but there’s something so wonderful about mint in savory dishes. I especially love it paired with green onions and bright lemon zest.

Served here with my rosemary focaccia and chocolate chip oatmeal cookies.

This is delicious served at room temperature or chilled, making it a fabulous recipe for a picnic or easy lunch leftover. This serves 2-3 as a main course (and would be great with grilled chicken or shrimp) or 3-4 as a side dish.

Pearl Couscous Salad with Feta and Mint

1 cup Pearl couscous
1/2 an English Cucumber
4 radishes
3 oz Feta cheese
Fresh Mint sprigs, chopped
4 green onions, sliced
Lemon vinaigrette, recipe follows

1. Bring 1.5 cups water, a pinch of salt, and drizzle of olive oil to a boil, then add dried pearl couscous. Cover, lower heat, and simmer for 10 minutes until water has mostly cooked off. Fluff with a fork and let cool with the lid on.
2. Cut the cucumbers and radishes in half, then slice. Combine with couscous, feta cheese, fresh mint, and green onion.
3. Toss with lemon vinaigrette and serve immediately.

Lemon Dressing

1/4 cup fresh lemon juice
1/4 cup olive oil
Zest from half a lemon
Salt, pepper to taste

1. Zest half a lemon, then squeeze 1-2 lemons to get a quarter cup of lemon juice. Whisk with olive oil, lemon zest, and salt and black pepper to taste.

Happy spring,

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