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 warm weather. Featuring tender peas, tangy feta, and a bright basil dressing, it’s light yet satisfying and ready in just 25 minutes.
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 it sit for 10 minutes. Fluff with a fork once done.
- Step 2: While the couscous cooks, bring a large pot of water to a boil. Prepare an ice bath with ice and water in a medium bowl. Add the frozen peas to the boiling water and blanch for 1-2 minutes until bright green. Drain and immediately transfer the peas to the ice bath to cool. Drain again before using.
- Step 3: In a serving bowl, combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans.
- Step 4: To make the basil vinaigrette, add basil leaves, olive oil, shallot, garlic, honey, white wine vinegar, red pepper flakes, and a generous pinch of salt and black pepper to a blender. Blend until smooth. Taste and adjust seasoning or add more honey if desired.
- Step 5: To serve warm, toss the salad immediately with your desired amount of vinaigrette and serve. For a cold salad, refrigerate the dressing and salad separately for 1-2 hours. Toss half the dressing with the salad before serving and adjust with more dressing, salt, and pepper to taste.
Tips & Variations
- Use chicken broth instead of water to cook couscous for extra flavor.
- Swap walnuts with pecans or toasted almonds for a different crunch.
- Add cherry tomatoes or cucumber for additional freshness and color.
- If you prefer a vegan version, omit feta or use a plant-based cheese alternative.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette refrigerated as well. Toss the salad with dressing just before serving to maintain freshness. Reheat gently if serving warm.
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 until bright green and tender before adding to the salad.
How do I make the salad ahead of time?
Prepare the couscous, peas, and vinaigrette separately and store in the fridge. Combine just before serving to keep the textures and flavors fresh.
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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 vibrant and refreshing Spring Pea Feta Couscous Salad tossed with a fragrant basil vinaigrette. This easy-to-make salad combines fluffy couscous, sweet blanched peas, tangy feta cheese, crunchy nuts, and fresh herbs for a perfect light side or vegetarian main dish. The basil vinaigrette made with olive oil, shallot, garlic, honey, and white wine vinegar adds a delightful herbaceous and slightly sweet flavor that complements the peas and cheese beautifully.
Ingredients
Couscous
- ½ cup uncooked couscous (not pearl couscous)
- ½ cup water or chicken broth
Salad
- 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
- Cook the Couscous: In a medium saucepan, bring the water or chicken broth to a boil. Remove the pan from heat, stir in the couscous, cover, and let it sit undisturbed for 10 minutes. After resting, fluff the couscous with a fork to separate the grains.
- Blanch the Peas: While the couscous cooks, bring a large pot of water to a boil. Prepare an ice bath by filling a medium bowl with water and ice cubes; set aside. Add the frozen peas to the boiling water and blanch for 1 to 2 minutes until they turn bright green. Drain the peas in a colander and immediately drop them into the ice bath to stop the cooking process. Once cooled, drain the peas thoroughly before adding to the salad.
- Combine Salad Ingredients: In a large serving bowl, mix the fluffed couscous, blanched peas, chopped parsley, crumbled feta cheese, and chopped walnuts or pecans. Toss gently to combine.
- Prepare the Basil Vinaigrette: Place the basil leaves, olive oil, halved shallot, minced garlic, honey, white wine vinegar, red pepper flakes, salt, and black pepper into a blender. Blend on high speed until the dressing is smooth and emulsified. Taste and adjust seasoning by adding more salt, pepper, or honey if desired.
- Assemble the Salad: For a warm salad, immediately dress the couscous mixture with the desired amount of vinaigrette and serve. For a chilled salad, refrigerate the dressed salad and vinaigrette separately for 1 to 2 hours. Before serving, toss half the dressing into the salad and adjust with additional dressing, salt, and pepper to taste.
Notes
- Use chicken broth instead of water to cook couscous for extra flavor.
- Blanching peas helps retain their bright green color and crisp-tender texture.
- Walnuts or pecans can be toasted lightly for added depth of flavor.
- Adjust the amount of honey in the vinaigrette depending on your preferred sweetness level.
- This salad can be made a few hours ahead, just keep the dressing separate until serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: spring pea salad, couscous salad, feta cheese salad, basil vinaigrette, healthy salad, vegetarian salad, easy side dish
