Spring Couscous Salad with Asparagus, Strawberries & Peas

by | Updated: August 11th, 2017

With spring just a few weeks away, we can’t help but reveal our favorite seasonal recipes a little early! This year’s salad of spring is a chilled blend of lightly cooked veggies, fruit and couscous topped with crumbled feta. Drizzled with a sweet citrus dressing, this bowl is the perfect way to introduce the warmer months ahead. Make it a meal by pairing it with a refreshing, vibrant spring green veggie soup.

Couscous with Asparagus, Peas and Strawberries in Bowl | Vitacost.com/Blog


1 lb. asparagus, trimmed and cut into pieces
10-15 strawberries, halved
1 cup couscous
1/2 cup green peas
1 tsp. vegetable oil
2 garlic cloves, finely chopped
Crumbled feta cheese, to sprinkle on top
Salt & ground black pepper, to taste

Citrus Vinaigrette
2-3 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. orange juice
3 tsp. balsamic vinegar
2-3 tsp. maple syrup
salt & black pepper, to taste


  1. Prepare couscous according to instructions on package. Set aside.
  2. In pan, heat 1 teaspoon vegetable oil over medium heat. Add garlic, asparagus, salt and pepper and cook for 4-5 minutes until asparagus gets slightly cooked but remains crunchy. Set aside.
  3. In small bowl, combine all ingredients for citrus vinaigrette.
  4. In large bowl, combine cooked couscous with asparagus, peas and sliced strawberries.
  5. Add prepared vinaigrette and toss to combine. Sprinkle crumbled feta cheese on top. Serve cold.