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
Scale
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
