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
Scale
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
