Spring Radish Couscous Salad

Spring Radish Couscous Salad


Couscous 1 Cup
Arugula 2 Cups
English Cucumber 1
Radishes 1 Bunch
Serrano Chili 1
Frozen Peas 1 Small Bag
Green Onions 1/2 Bunch
Vegetable Stock 2 Cups


Lemon 1
Avocado 1
Olive Oil 1/4 Cup



I love spring flavors probably more than any other season, they are so fresh and vibrant! This salad fits the bill perfectly.

Fresh cucumber & radishes are everywhere right now and I just love them! The avocado adds a nice creamy texture to the dressing.

You could substitute the arugula with baby spinach I just enjoy the peppery flavor of the arugula.


  1. Cook the Couscous in the Vegetable Broth it usually takes about 15 minutes and all the liquid is absorbed. Set aside to cool down. I add a little oil to it and mix it through with my hands to prevent it from sticking together.
  2. Halve the Cucumber across ways then down the middle, scrape out the seeds then slice it.
  3. Wash the Radishes and cut the tops & bottoms off them then quarter them if they are small, if they are on the large side halve the pieces again.
  4. Put the Frozen Peas in a sieve or colander and run hot water over them set them aside to thaw.
  5. Cover your hands with plastic gloves of zip lock bags and deseed the Chili and finely dice it.
  6. Dice the Green Onions.
  7. To make the Dressing Mash the Avocado in a small bowl with a fork add the Lemon Juice and a little Salt & Pepper, add the oil in a thin stream while whisking .
  8. Toss all the ingredients together with the Dressing until evenly coated.




20 min


20 min



Skill Level