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Spring Couscous Salad with Lemon Feta Vinaigrette Recipe
Ash Tyrrell

Spring Couscous Salad with Lemon Feta Vinaigrette Recipe

I made this Spring Couscous Salad with Lemon Feta Vinaigrette 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.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.