Spring Vegetable Salad

Avoid the thin asparagus spears, which are much harder to shave. If you can’t find the large spears, substitute with zucchini or Persian cucumbers. If you don’t like the sweetness of Turkish apricots, try the more tart California dried apricot, golden raisins or cranberries. The sumac in the dressing is optional, but the hint of lemon it gives is more floral and less sharptasting than lemon zest.

Makes 8 servings

FOR THE SALAD:

11⁄2 pounds fava bean pods

(about 11⁄2 cups fresh shelled)

4 cups water

1 tablespoon sea salt

1 cup Israeli (pearl) couscous, raw

8 to 10 spears asparagus, jumbo or large 1 ear sweet corn (red, yellow or white) 4 dried apricots

1⁄3 cup raw pistachio meats

FOR THE SALAD DRESSING: 1 tablespoon plus 1⁄3 cup extra-virgin olive oil, divided use

1 tablespoon minced red onion

1 large clove garlic, minced

1⁄3 cup apple cider vinegar

2 to 3 tablespoons harissa sauce, or to taste (can substitute with your favorite chile paste)

2 teaspoons raw organic honey (can substitute with agave)

1⁄2 teaspoon Chinese five spice

1⁄2 teaspoon sumac, optional

1⁄2 teaspoon sea salt, or to taste

FOR GARNISH:

2 tablespoons chopped fresh mint, leaves only

Remove fava beans from their pods. Set beans aside and discard pods.

Fill a saucepan with 4 cups of water and bring to a rolling boil. Whisk in salt. Add couscous and bring back to a boil, then cover and reduce to a simmer. Cook for 9 minutes or until al dente. Drain the couscous into a large sieve, using a large bowl to catch the water. Return the water to the saucepan and keep on a low simmer. Rinse couscous under cool running water; spread it over a large rimmed baking sheet to cool.

Drop fava beans into the simmering water — cook for 3 minutes. Fill a bowl with ice water. Drain fava beans and immerse them into the ice water bath to halt cooking. When cool enough to touch, pierce one end of the bean skin with your thumbnail and then gently squeeze the bean to release it from its skin. Repeat with remaining beans, then add to a serving bowl or platter.

Trim off and discard the lighter, woody end of the asparagus. Holding the asparagus by the freshly trimmed end, use a vegetable peeler to shave the asparagus into thin ribbons. Add the ribbons to the bowl with the beans.

Place a dishtowel on a steady work surface. Remove husk and silk from corncob. Rub the corncob with a damp paper towel to remove any remaining silk; discard silk and husk. Cut the bottom end of the corncob to create a stable base. Stand corncob upright on the dishtowel and, using a sharp knife, run the knife down vertically, close to the cob, to remove the kernels, being careful to keep fingers away from the blade; add the kernels to the serving bowl.

Finely chop the apricots; add them to the serving bowl.

Heat a heavy-bottomed skillet (cast iron works great) on medium heat. Gently toss in the pistachios and toast, stirring and shaking the skillet to keep the pistachios from burning. Toasting should only take about a minute or so. Transfer the nuts to the serving bowl.

Place a small saucepan on medium heat. Drizzle in 1 tablespoon of olive oil. When oil is shimmering, add onions and garlic. Stir continuously, sweating the onions until softened and translucent, and the garlic is aromatic. Whisk in the apple cider, harissa, honey, Chinese five spice, sumac (if using) and sea salt. Cook, stirring, for 1 minute, then take off the heat. Whisk in the cup of olive oil.

Add the couscous to the serving bowl, tossing to mix well. Drizzle the dressing over the salad, to taste. Toss again to incorporate. Garnish with the chopped mint. Serve salad at room temperature or make one day ahead and serve chilled.

Leftover dressing can be stored in the refrigerator for up to one week.