Couscous Salad

Light, Bright, and Unhurried

Couscous has a way of making a meal feel effortless without feeling careless. It absorbs quietly, swells gently, and carries whatever you bring to it with a kind of gracious restraint. This salad leans into that quality — bright with citrus, tender with herbs, and grounded by something a little briny and rich. It's the sort of thing you find yourself making on an afternoon when you want to feel nourished without a great deal of fuss. Simple, yes. But never small.

Ingredients

• 1 1/2 cups chicken broth
• 1 cup Vigo Couscous
• 1/4 cups Alessi Extra Virgin Olive Oil
• 1 teaspoon grated lemon rind
• 1 teaspoon lemon juice
• Alessi Sea Salt and Ground Black Pepper, to taste
• 3/4 cups sweet green peas
• 1/2 purple onion, finely diced
• 1/2 cups Vigo Feta Cheese, crumbled
• 1/4 cups Fresh parsley, chopped
• 2 tablespoons Alessi Pine Nuts

Instructions

1. Bring chicken broth to a boil, stir in couscous and cook according to package directions.
2. Remove from heat.
3. Cover and let stand 5 minutes until all liquid is absorbed.
4. Transfer to a large bowl to cool to room temperature.
5. In a small bowl, whisk together olive oil, lemon rind, lemon juice, salt, and pepper. Stir into cooled couscous.
6. Mix in peas, onion, feta, and parsley. Chill for several hours and then top with pine nuts before serving.