Description
A bright and refreshing Spring Pea Feta Couscous Salad tossed with a vibrant basil vinaigrette. This quick and easy salad features tender couscous, blanched spring peas, tangy feta, crunchy nuts, and fresh herbs dressed in a homemade basil and honey vinaigrette, perfect for a light lunch or side dish.
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 the couscous: In a medium saucepan, bring the water or chicken broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit undisturbed for 10 minutes. Then fluff the couscous gently with a fork to separate the grains.
- Blanch the peas: While the couscous cooks, bring a large pot of water to a rolling boil. Prepare an ice bath by filling a medium bowl with ice and cold water. Add the frozen peas to the boiling water and blanch for 1-2 minutes until they turn bright green. Drain the peas immediately and plunge them into the ice bath to stop the cooking. Drain again once cooled.
- Combine salad ingredients: In a large serving bowl, mix together the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans.
- Make the basil vinaigrette: In a blender, combine the packed basil leaves, olive oil, halved shallot, 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, adding more salt, pepper, or honey as desired for balance.
- Assemble and serve: To serve warm, immediately toss the salad with the desired amount of basil vinaigrette and serve. For chilled salad, refrigerate the salad mixture and dressing separately for 1-2 hours, then toss about half the dressing with the salad before serving. Adjust with additional dressing, salt, and pepper to taste.
Notes
- Using chicken broth instead of water to cook couscous adds extra flavor.
- Blanch peas briefly to preserve their bright color and fresh flavor.
- You can substitute walnuts with pecans or toasted pine nuts for different crunch profiles.
- The honey in the vinaigrette balances acidity and can be adjusted to your desired sweetness.
- This salad can be served warm or chilled depending on preference.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
