I made this Spring Couscous Salad with Lemon Feta Vinaigrette Recipe on a bright afternoon, and it instantly became one of my favorite spring recipes. I loved how fresh the vegetables tasted with the light, citrusy dressing.

The combination of tender couscous and creamy feta felt perfectly balanced. Every bite was colorful, fresh, and satisfying. Since then, I’ve been making it whenever I want something healthy yet exciting.

Ingredients You’ll Need

Below are the simple ingredients that create this vibrant salad. Each one adds flavor, texture, or freshness.

3 cups cooked couscous — fluffy and tender base that absorbs the dressing beautifully
1 lb asparagus, trimmed — roasted for sweet, slightly smoky flavor
2 tablespoons olive oil — helps roast vegetables and enhances richness
Salt and black pepper — essential for balancing flavors
1 can chickpeas, drained and rinsed — adds plant-based protein and heartiness
2 green onions, thinly sliced — mild onion flavor with freshness
¼ cup fresh chopped herbs (parsley, basil, or cilantro) — bright herbal notes
¼ cup roasted pistachios, chopped — crunch and nutty flavor

Lemon Feta Vinaigrette:

3 tablespoons fresh lemon juice — bright citrus flavor
1 tablespoon white wine vinegar — adds gentle tang
1 teaspoon lemon zest — intensifies lemon aroma
1 teaspoon honey — balances acidity
1 garlic clove, minced — savory depth
½ cup extra virgin olive oil — smooth, rich texture
⅓ cup crumbled feta cheese — creamy, salty finish
Salt and pepper — to taste

Note: Serves several people — perfect for family meals, gatherings, or meal prep.

Variations

You can easily adjust this recipe to suit your preferences:

Use quinoa or farro instead of couscous for a different texture.
Replace feta with dairy-free cheese for a vegan option.
Add grilled chicken, shrimp, or salmon for extra protein.
Swap pistachios with almonds, walnuts, or sunflower seeds.
Add cherry tomatoes, cucumbers, or roasted red peppers for more vegetables.
If you enjoy hearty and comforting chicken dishes, you might also like trying this Grilled Stuffed Chicken with Cream Sauce Recipe for a rich and satisfying meal option.
For another flavorful baked chicken idea that pairs beautifully with fresh salads, explore this Baked Tuscan Chicken Breasts Recipe as a delicious main course.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes

Equipment You Need

Large pot — for cooking couscous
Baking sheet — for roasting asparagus
Mixing bowls — to combine ingredients
Whisk or jar with lid — to prepare vinaigrette
Sharp knife and cutting board — for chopping vegetables and herbs

How to Make Spring Couscous Salad with Lemon Feta Vinaigrette Recipe?

Prepare the Couscous

Start by cooking the couscous according to package instructions. Once cooked, fluff it gently with a fork to separate the grains. Allow it to cool slightly before mixing so it absorbs the dressing better.

Roast the Asparagus

Preheat your oven and toss asparagus with olive oil, salt, and pepper. Roast until tender and slightly golden. Let it cool a little before adding to the salad to maintain texture.

Make the Lemon Feta Vinaigrette and Assemble

Whisk together lemon juice, vinegar, zest, honey, garlic, olive oil, salt, and pepper until well combined. Stir in the crumbled feta for a creamy finish. Pour the dressing over the couscous mixture, add roasted asparagus, chickpeas, herbs, and pistachios. Toss gently until everything is evenly coated. Serve immediately or chill before serving for enhanced flavor.

Additional Tips for Making This Recipe Better

From my experience, these tips make it even more delicious:

I always use freshly squeezed lemon juice — it makes a big difference.
Letting the salad chill for 30 minutes improves the flavor.
I like to roast the asparagus until slightly caramelized for extra depth.
Adding extra fresh herbs right before serving keeps it bright.
A final drizzle of olive oil before serving adds richness.

How to Serve Spring Couscous Salad with Lemon Feta Vinaigrette?

Serve this salad in a large bowl or on a wide platter for a beautiful presentation. Garnish with extra herbs, lemon zest, or a sprinkle of feta. It pairs wonderfully with grilled chicken, roasted fish, or lamb. It can also be enjoyed as a light main dish for lunch. For gatherings, serve it chilled as a refreshing side dish.

Nutritional Information

Approximate values per serving:

Calories: About 540
Protein: Around 15g
Carbohydrates: About 65g
Fat: Around 26g

(Values may vary depending on ingredient brands and portion sizes.)

Make Ahead and Storage

Refrigerate

Store the salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate and mix before serving.

Freezing

Freezing is not recommended because the texture of couscous and vegetables may change after thawing.

Reheating

This salad is best served cold or at room temperature. If desired, gently warm it in a skillet with a little olive oil. Avoid overheating to maintain texture.

Why You’ll Love This Recipe

Here’s why this salad will become a favorite in your kitchen:

Easy to Prepare: Simple ingredients and straightforward steps make it beginner-friendly.
Perfect for Meal Prep: Stores well and tastes great for several days.
Fresh Spring Flavors: Lemon, herbs, and vegetables create a bright taste.
Highly Customizable: Easily adapted to dietary needs or ingredient preferences.
Beautiful Presentation: Colorful ingredients make it visually appealing for gatherings.

This Spring Couscous Salad with Lemon Feta Vinaigrette is fresh, balanced, and full of texture. It’s perfect for spring lunches, summer dinners, or healthy meal prep. Once you try it, you’ll want to keep it in your regular recipe rotation! 🌿

Spring Couscous Salad with Lemon Feta Vinaigrette Recipe

Ash Tyrrell