Pea & Couscous Salad

Pea & Couscous Salad

Salad

• 250g pearl couscous, dry
• 300g peas, fresh or frozen
• 2 large shallots, thinly sliced
• 60g dried cranberries 
• 45g pumpkin seeds
• 3 green onions, sliced
• 10g fresh parsley, chopped
• 5g fresh mint, chopped

Lemon-Honey Dressing

• 100g 0% Greek yogurt
• 30g lemon juice
• 30g honey
• 10g Dijon mustard
• 20g apple cider vinegar
• ½ tsp garlic powder
• Salt & pepper

Directions

1. Cook the couscous according to package directions. Drain and rinse under cold water until cooled, then drain thoroughly.
2. Cook the peas in boiling water for 1–2 minutes. Drain and rinse under cold water.
3. Thinly slice the shallots and cook in a skillet until golden brown and crispy. Transfer to a paper towel and lightly salt.
4. Whisk together the Greek yogurt, lemon juice, honey, Dijon, apple cider vinegar, garlic powder, salt and pepper.
5. Combine the couscous, peas, cranberries, pumpkin seeds, green onions, parsley and mint.
6. Toss with the dressing and top with the crispy shallots just before serving.

Nutrition per Serving, Makes 6

Calories: 315

Protein: 13g

Carbohydrates: 57g

Fat: 4g

Fiber: 7g