Couscous Salad with Peas, Chili Mango and Hazelnuts

Did you know that Crayola makes 120 colors? While they have many colors named after foods (I’m looking at you, Macaroni Orange), my favorite of theirs is Pea Green. The reason I love Pea Green is the same reason I love Spring — for the calming green palette, which is a pleasant shift from the winter doldrums.

It's the time of year to be outside, which means spending less time in the kitchen with simpler Spring meals. Today’s pea and hazelnut couscous salad comes together in a snap. Prep the couscous the night before and bring to room temperature before assembly. Make the vinaigrette in a lidded jar and shake to combine. The only ingredient that needs cooking are the peas, which steam in less than 3 minutes, and voila! You’ll be enjoying rays of Spring sunshine in no time.

Couscous Salad with Peas, Chili Mango and Hazelnuts

Make the couscous – In a medium saucepan combine the water, salt and olive oil. Bring to a boil. Stir in the couscous. Cover and remove from heat and let rest for 5 minutes. Fluff with a fork and let come to room temperature.

Make the vinaigrette – Place the lemon juice, olive oil, vegan mayonnaise and salt in a small jar. Cover and shake until combined.

Steam the peas – In a medium saucepan over medium high heat, add 2 tbsp water and bring to a boil. Add the peas, cover and let steam for 2 minutes. Drain excess water.

Assemble the salad – In a medium bowl, add the couscous, peas, mango, scallion, mint leaves, hazelnuts, Espellette pepper, sea salt and pepper. Pout the vinaigrette over and toss to combine. Taste and adjust seasonings.

To serve – Divide the baby lettuce between 2 salad bowls. Divide the couscous between the two bowls. Garnish with extra mint leaves.

serves 2 generously


  • ¾ cup couscous
  • 1 cup water
  • ¼ tsp salt
  • 2 tsp olive oil


  • 1 lemon, juiced
  • ¼ cup olive oil
  • ¼ tsp seas salt
  • 1 tbsp coconut yogurt
  • freshly ground black pepper to taste


  • 1 cup peas
  • 2 pieces dried chili mango, chopped into small pieces, approximately ¼ cup
  • 1 scallion, chopped
  • 10 fresh mint leaves
  • 2 tbsp chopped hazelnuts
  • ½ tsp Espellette pepper
  • ½ tsp sea salt
  • freshly ground black pepper to taste
  • 2 handfuls of baby lettuce