Glowing Green Spring Couscous Salad with Lemon Basil Pesto
As the days grow longer and the sun shines brighter, I find myself craving fresh, vibrant meals that celebrate the season. That’s where my Glowing Green Spring Couscous Salad with Lemon Basil Pesto comes in! This delightful dish is not just a feast for the eyes; it’s a quick solution for busy days when you want something healthy yet satisfying. Packed with colorful veggies and a zesty pesto, it’s perfect for impressing loved ones or simply treating yourself. Trust me, this salad will become your go-to for spring gatherings and weeknight dinners alike!
Why You’ll Love This Glowing Green Spring Couscous Salad with Lemon Basil Pesto
This Glowing Green Spring Couscous Salad with Lemon Basil Pesto is a game-changer for busy moms and professionals alike. It’s incredibly easy to whip up, taking just 25 minutes from start to finish. The fresh flavors burst in your mouth, making every bite a delight. Plus, it’s versatile enough to serve as a light lunch or a side dish at dinner. You’ll love how it brightens your table and your mood!
Ingredients for Glowing Green Spring Couscous Salad with Lemon Basil Pesto
Gathering the right ingredients is the first step to creating your Glowing Green Spring Couscous Salad with Lemon Basil Pesto. Here’s what you’ll need:
Couscous: This tiny pasta cooks quickly and provides a fluffy base for your salad.
Vegetable Broth: Using broth instead of water adds depth and flavor to the couscous.
Fresh Spinach: Packed with nutrients, spinach adds a lovely green color and a mild taste.
Cucumber: Crisp and refreshing, cucumber brings a satisfying crunch to the mix.
Green Peas: Whether fresh or frozen, peas add sweetness and a pop of color.
Asparagus: Tender asparagus spears sautéed to perfection enhance the salad’s texture.
Fresh Basil Leaves: The star of the pesto, basil infuses the dish with a fragrant aroma.
Lemon Juice: Bright and zesty, lemon juice elevates the flavors and adds a refreshing tang.
Olive Oil: A drizzle of good-quality olive oil enriches the pesto and adds healthy fats.
Garlic: Minced garlic brings a savory depth that complements the fresh ingredients.
Salt and Pepper: Essential for seasoning, these staples enhance all the flavors in the salad.
Grated Parmesan Cheese (optional): For those who enjoy a cheesy touch, this adds creaminess and umami.
For added protein, consider mixing in some cooked chickpeas or grilled chicken. If you’re looking for a gluten-free option, quinoa can be substituted for couscous—just adjust the cooking time according to the package instructions. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Glowing Green Spring Couscous Salad with Lemon Basil Pesto
Now that you have all your ingredients ready, let’s dive into making this Glowing Green Spring Couscous Salad with Lemon Basil Pesto. Follow these simple steps, and you’ll have a delicious salad in no time!
Step 1: Prepare the Couscous
Start by bringing 1 ¼ cups of vegetable broth to a boil in a medium saucepan. Once it’s bubbling, stir in 1 cup of couscous. Cover the pot and remove it from heat. Let it sit for about 5 minutes. This allows the couscous to absorb the broth, making it fluffy and flavorful. After 5 minutes, fluff it with a fork to separate the grains.
Step 2: Sauté the Vegetables
While the couscous is resting, it’s time to sauté the vegetables. Heat a splash of olive oil in a skillet over medium heat. Add 1 cup of trimmed and cut asparagus. Sauté for about 3-4 minutes until it’s tender but still crisp. If you’re using frozen peas, toss them in during the last minute of cooking. This way, they’ll warm up without losing their vibrant color.
Step 3: Make the Lemon Basil Pesto
Next, let’s whip up the zesty lemon basil pesto! In a blender or food processor, combine ½ cup of fresh basil leaves, ¼ cup of lemon juice, ¼ cup of olive oil, and 2 cloves of minced garlic. Season with salt and pepper to taste. Blend until smooth. The aroma will be heavenly, and this pesto will be the star of your salad!
Step 4: Combine Ingredients
In a large mixing bowl, combine the fluffed couscous, sautéed asparagus, and peas. Add in 1 cup of chopped fresh spinach and 1 cup of diced cucumber. These ingredients not only add color but also a variety of textures. It’s like a spring garden in a bowl!
Step 5: Toss and Serve
Drizzle the lemon basil pesto over the salad and toss gently to combine everything. Taste and adjust the seasoning with salt and pepper if needed. If you’re feeling indulgent, sprinkle some grated Parmesan cheese on top before serving. This couscous salad is best enjoyed fresh, but it can also be stored in the fridge for a day or two. Enjoy your vibrant creation!
Tips for Success
Prep your ingredients ahead of time to save precious minutes during cooking.
Use fresh, seasonal vegetables for the best flavor and nutrition.
Don’t skip the resting time for the couscous; it makes a big difference in texture.
Feel free to customize the pesto by adding nuts or seeds for extra crunch.
Serve the salad chilled for a refreshing twist on warm days.
Equipment Needed
Medium Saucepan: A pot for boiling the vegetable broth and couscous.
Skillet: Use a non-stick skillet for sautéing vegetables.
Blender or Food Processor: Essential for making the lemon basil pesto.
Mixing Bowl: A large bowl to combine all the ingredients.
Fork: Perfect for fluffing the couscous.
Variations
Protein Boost: Add cooked chickpeas, grilled chicken, or shrimp for a heartier meal.
Grain Swap: Substitute quinoa or farro for couscous for a different texture and flavor.
Herb Infusion: Experiment with other herbs like parsley or cilantro in the pesto for a unique twist.
Nutty Crunch: Toss in some toasted pine nuts or walnuts for added crunch and healthy fats.
Spicy Kick: Add a pinch of red pepper flakes to the pesto for a little heat.
Serving Suggestions
Pair this Glowing Green Spring Couscous Salad with Lemon Basil Pesto with grilled chicken or fish for a complete meal.
Serve alongside crusty bread or a light soup for a delightful lunch.
For drinks, a chilled white wine or sparkling water with lemon complements the flavors beautifully.
Garnish with extra basil leaves for a fresh presentation.
FAQs about Glowing Green Spring Couscous Salad with Lemon Basil Pesto
Can I make this salad ahead of time?
Absolutely! This couscous salad can be made a day in advance. Just store it in an airtight container in the fridge. The flavors will meld beautifully, making it even tastier!
Is this salad gluten-free?
If you want a gluten-free option, simply substitute quinoa for the couscous. Just remember to adjust the cooking time according to the package instructions for the best results.
How can I store leftovers?
Leftover Glowing Green Spring Couscous Salad with Lemon Basil Pesto can be stored in the fridge for up to two days. Just make sure to keep it in a sealed container to maintain freshness.
Can I use frozen vegetables?
Yes! Frozen peas work perfectly in this recipe. You can also use frozen asparagus, but I recommend sautéing it a bit longer to ensure it’s tender.
What can I serve with this salad?
This salad pairs wonderfully with grilled chicken, fish, or even a light soup. It’s versatile enough to be a side dish or a main course!
Final Thoughts
Creating the Glowing Green Spring Couscous Salad with Lemon Basil Pesto is more than just preparing a meal; it’s about embracing the joy of spring and the vibrant flavors it brings. Each bite is a celebration of freshness, making it a delightful addition to any table. Whether you’re sharing it with family or enjoying it solo, this salad is sure to brighten your day. I hope it becomes a cherished recipe in your kitchen, just as it has in mine. So, roll up your sleeves and let the cooking adventure begin!
A refreshing and vibrant salad featuring couscous, fresh vegetables, and a zesty lemon basil pesto.
Ingredients
Scale
1 cup couscous
1 ¼ cups vegetable broth
1 cup fresh spinach, chopped
1 cup cucumber, diced
1 cup green peas (fresh or frozen)
1 cup asparagus, trimmed and cut into 1-inch pieces
½ cup fresh basil leaves
¼ cup lemon juice (about 2 lemons)
¼ cup olive oil
2 cloves garlic, minced
Salt and pepper to taste
¼ cup grated Parmesan cheese (optional)
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
While the couscous is resting, prepare the vegetables. In a skillet over medium heat, add a splash of olive oil. Sauté the asparagus for about 3-4 minutes until tender. If using frozen peas, add them to the skillet in the last minute of cooking.
In a blender or food processor, combine the basil leaves, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth to create the lemon basil pesto.
In a large mixing bowl, combine the fluffed couscous, sautéed asparagus and peas, chopped spinach, and diced cucumber.
Drizzle the lemon basil pesto over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
If desired, sprinkle grated Parmesan cheese on top before serving.
Notes
For added protein, consider mixing in some cooked chickpeas or grilled chicken.
Substitute quinoa for couscous for a gluten-free option, adjusting the cooking time according to package instructions.
