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Spring Pea Feta Couscous Salad with Basil Vinaigrette

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A fresh and vibrant salad celebrating spring with sweet peas, creamy feta, and a fragrant basil vinaigrette.

Ingredients

Scale
  • ½ cup uncooked 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 to taste

Instructions

  1. Cook the couscous: In a small saucepan, bring ½ cup of water or chicken broth to a gentle boil. Add ½ cup uncooked couscous, stir, and cover. Let sit for 5 minutes, then fluff with a fork.
  2. Prepare the peas: Boil water in a medium pot, add 1 pound of frozen peas, and cook for 2-3 minutes. Drain and rinse under cold water.
  3. Make the basil vinaigrette: In a food processor, combine 1 cup basil, ½ cup olive oil, 1 shallot, 2 teaspoons garlic, 1 tablespoon honey, 3 tablespoons vinegar, red pepper flakes, and salt and pepper. Blend until smooth.
  4. Combine the ingredients: In a large bowl, mix the cooled couscous, peas, parsley, feta, and walnuts. Pour in the vinaigrette and toss gently to combine.

Notes

Letting the salad sit before serving enhances the flavors. Store in the fridge and add nuts just before serving to maintain crunch.

Nutrition

Keywords: couscous salad, spring salad, vegetarian salad

Find it online: https://sweetladle.com/spring-pea-feta-couscous-salad-basil-vinaigrette/