Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
Introduction
This Spring Pea Feta Couscous Salad with Basil Vinaigrette is a fresh, vibrant dish perfect for warmer days. Combining tender peas, creamy feta, and nutty couscous, it’s finished with a fragrant basil dressing that brightens every bite. It’s easy to prepare and serves as a wonderful side or light main.
Ingredients
- ½ cup uncooked couscous (not pearl couscous)
- ½ cup water or chicken broth
- 1 pound frozen peas
- ½ cup chopped parsley
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts or pecans
- 1 cup packed basil leaves
- ½ cup olive oil
- 1 shallot (cut in half)
- 2 teaspoons minced garlic
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- 1 pinch red pepper flakes
- Kosher salt and black pepper
Instructions
- Step 1: In a medium saucepan, bring the water or chicken broth to a boil. Remove from heat, stir in the couscous, cover, and let sit for 10 minutes. Fluff the couscous with a fork once done.
- Step 2: While the couscous cooks, bring a large pot of water to a boil. Prepare an ice bath by filling a bowl with ice and cold water. Add the frozen peas to the boiling water and blanch for 1–2 minutes until bright green. Drain the peas and immediately plunge them into the ice bath. Drain again before adding to the salad.
- Step 3: In a large serving bowl, combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans.
- Step 4: To make the basil vinaigrette, place basil leaves, olive oil, shallot, garlic, honey, white wine vinegar, red pepper flakes, salt, and pepper in a blender. Blend until smooth. Taste and adjust seasoning or sweetness as needed.
- Step 5: For warm serving, toss the salad immediately with desired amount of vinaigrette. For a cold salad, refrigerate the salad and dressing separately for at least 1–2 hours. Before serving, toss half the dressing with the salad and adjust with more dressing, salt, or pepper to taste.
Tips & Variations
- Substitute pecans with toasted almonds for a different crunch and flavor.
- Use vegetable broth instead of water for cooking couscous to add extra depth.
- Add cherry tomatoes or cucumbers for additional freshness and color.
- If fresh basil isn’t available, try substituting with fresh mint or a small amount of dried basil.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator. The salad will keep well for up to 3 days. Re-toss with additional vinaigrette as needed before serving. The vinaigrette can be kept for up to a week refrigerated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Blanch them briefly in boiling water just like frozen peas to maintain their bright color and crispness.
Is this salad suitable for meal prep?
Absolutely. Keep the dressing separate until ready to serve to prevent the couscous and other ingredients from getting soggy.
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Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and refreshing Spring Pea Feta Couscous Salad tossed with a vibrant homemade basil vinaigrette. This easy-to-prepare salad combines fluffy couscous, blanched green peas, tangy feta cheese, crunchy nuts, and fresh herbs for a perfect spring or summer side dish or light meal. The basil vinaigrette adds a fragrant, zesty finish that brightens the flavors and ties the salad together beautifully.
Ingredients
Salad
- ½ cup uncooked couscous (not pearl couscous)
- ½ cup water or chicken broth
- 1 pound frozen peas
- ½ cup chopped parsley
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts or pecans
Basil Vinaigrette
- 1 cup packed basil leaves
- ½ cup olive oil
- 1 shallot (cut in half)
- 2 teaspoons minced garlic
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- 1 pinch red pepper flakes
- Kosher salt and black pepper, to taste
Instructions
- Prepare Couscous: In a medium saucepan, bring ½ cup water or chicken broth to a boil. Remove the saucepan from heat, stir in the couscous, cover, and let it sit for 10 minutes until the couscous absorbs the liquid and becomes fluffy. Fluff it gently with a fork afterward.
- Blanch Peas: While the couscous is cooking, bring a large pot of water to a boil. Set up a bowl with an ice water bath. Add the frozen peas to the boiling water and blanch for 1-2 minutes or until they turn bright green. Drain the peas and immediately transfer them to the ice bath to stop the cooking. Drain again before adding to the salad.
- Combine Salad Ingredients: In a large serving bowl, mix together the fluffed couscous, blanched peas, chopped parsley, crumbled feta cheese, and chopped walnuts or pecans.
- Make Basil Vinaigrette: In a blender, combine the basil leaves, olive oil, shallot halves, minced garlic, honey, white wine vinegar, red pepper flakes, and a big pinch of kosher salt and black pepper. Blend until smooth. Taste and adjust seasoning with more salt, pepper, or honey as desired.
- Assemble and Serve: For a warm salad, dress immediately with the desired amount of vinaigrette and serve. For a cold salad, refrigerate the salad and dressing separately for at least 1-2 hours. Toss half the dressing with the salad before serving and adjust with additional dressing, salt, and pepper to taste.
Notes
- Use chicken broth instead of water for more flavor in the couscous.
- Blanching the peas helps retain their bright color and fresh taste.
- Walnuts or pecans add a nice crunch, but you can substitute with almonds or leave nuts out to keep it nut-free.
- The salad can be served warm or chilled depending on your preference.
- Adjust honey in the dressing to your preferred sweetness level.
- Store leftovers separately: keep salad and dressing refrigerated and combine just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: spring pea salad, feta couscous salad, basil vinaigrette, easy summer salad, Mediterranean salad, healthy side dish
