Ingredients
Sumac Onions
- 1 large red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon sumac (more to taste if desired)
- 1/4 teaspoon salt (salt to taste if needed)
- 1/8 teaspoon red pepper flakes (more or less to taste)
Basil Vinaigrette
- 1 1/2 cups fresh basil leaves, packed (70g)
- 1 medium shallot, roughly chopped
- 1 clove garlic, roughly chopped
- 1/2 cup extra virgin olive oil (100g)
- 2 tablespoons fresh lemon juice + zest from 1/2 of the lemon
- 1 teaspoon white vinegar
- 1 teaspoon sea salt
- 1/8 teaspoon red pepper flakes
Couscous & Salad
- 1 cup pearl couscous (160g)
- 1 teaspoon sea salt
- 1 cup frozen green peas (135g)
- 1 cup baby arugula (30g)
- 1 cup baby spinach (30g)
- 2 mini cucumbers, thin round slices
- 1/2 cup roasted pecans, roughly chopped (57g)
Instructions
- Prepare the Sumac Onions: Place the thinly sliced red onions in a medium bowl. Add the olive oil, sumac, salt, and red pepper flakes. Stir thoroughly until the onions are evenly coated. Refrigerate for at least 20 minutes or up to overnight to allow the flavors to meld.
- Make the Basil Vinaigrette: In a small blender or using an immersion blender, combine the packed basil leaves, chopped shallot, garlic, olive oil, fresh lemon juice with zest, white vinegar, sea salt, and red pepper flakes. Blend until smooth and cohesive. Chill the dressing in the refrigerator until ready to use.
- Cook the Couscous: Cook the pearl couscous according to package instructions, adding sea salt to the cooking water. Once cooked, let it rest covered for 5 minutes. Remove the lid, fluff couscous with a fork, then stir in frozen green peas. Cover again and let sit for 10 minutes to allow peas to thaw and warm through gently.
- Assemble the Salad: Divide the arugula, spinach, mini cucumber slices, and roasted pecans evenly between two bowls or plates. Add the desired amount of sumac onions and cooked couscous on top. Drizzle generously with the basil vinaigrette and toss gently before serving.
Notes
- Sumac onions can be prepared ahead and refrigerated overnight to deepen the flavor.
- Adjust the amount of red pepper flakes according to your spice preference.
- Use pearl couscous for optimal texture; regular couscous will alter the salad’s character.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Roasted pecans add crunch, but you can substitute with walnuts or almonds if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
