Quick springy couscous salad

Ingredients

• 1 cup couscous
• 7 oz frozen peas
• 4.4 oz arugula
• 0.77 oz mint
• 1 oz dill
• 1 bundle radish
• 1.77 oz sliced almonds (toasted)
• 7 oz feta cheese
• 1 lemon
• 6 tbsp raspberry vinegar
• 5 tbsp olive oil
• 1 tbsp agave nectar
• salt
• pepper

Instructions

1. 1

   In a bowl, mix couscous and hot water. Let it expand for approx. 10–15 min. Once it expands, fluff couscous with a fork and transfer to a large serving platter. Meanwhile, defrost peas in hot water for approx. 5 min. and add to the same plate.

2. 2

   Roughly chop arugula, mint and dill and add to the couscous bowl. Slice radish thinly and add on top with roasted almond slices. Crumble feta in a small bowl and set aside.

3. 3

   For the dressing, in a bowl, whisk together lemon juice, raspberry vinegar, olive oil, and agave. Season with salt and pepper. Pour dressing over couscous mix and gently mix everything together. Top with crumbled feta and season to taste with more salt and pepper before serving.