Spring Pea Feta Couscous Salad with Basil Vinaigrette
This bright, herby salad features fluffy couscous, poppable peas, creamy feta, and crunchy nuts, all tossed in a vibrant basil vinaigrette. Perfect as a side dish or picnic-ready meal.
Ingredients
Salad base
- ½ cup uncooked couscous Use regular couscous (not pearl) for light, fluffy grains.
- 1 pound frozen peas Blanching keeps them bright and gives a perfect pop.
- ½ cup chopped parsley Adds freshness to the salad.
- ½ cup crumbled feta cheese Use block feta in brine for best texture and flavor.
- ½ cup chopped walnuts or pecans Toasted for enhanced flavor.
Basil Vinaigrette
- 1 cup packed basil leaves Use young, tender leaves for best flavor.
- ½ cup olive oil Provides richness to the dressing.
- 1 medium shallot Cut in half before blending.
- 2 teaspoons minced garlic For aromatic flavor.
- 1 tablespoon honey Adds sweetness to the vinaigrette.
- 3 tablespoons white wine vinegar For acidity and balance.
- 1 pinch red pepper flakes Adds a touch of heat.
- to taste kosher salt and black pepper Adjust according to taste.
Instructions
Preparation
- Bring the water or chicken broth to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let sit undisturbed for 10 minutes.
- Fluff with a fork to separate the grains.
Blanch the peas
- Bring a large pot of water to a rolling boil. Prepare an ice bath in a medium bowl.
- Add frozen peas and blanch for 1–2 minutes until bright green. Drain and plunge into the ice bath.
Combine salad base
- Combine drained peas with fluffed couscous in a serving bowl.
- Add parsley, feta, and walnuts or pecans and toss gently.
Blend vinaigrette
- In a blender, combine basil leaves, olive oil, shallots, garlic, honey, vinegar, red pepper flakes, and seasoning. Blend until smooth.
Serve
- Dress the salad with vinaigrette and serve warm or chilled.
Notes
For best results, keep components separate until ready to serve. Salad can be stored separately in the fridge for up to 3 days.