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Spring Pea Feta Couscous Salad with Basil Vinaigrette

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A vibrant, fresh salad featuring tender couscous, sweet peas, and creamy feta, tossed in 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

Instructions

  1. Prepare the Couscous: In a medium saucepan, bring the water or chicken broth to a boil. Once boiling, remove it from heat and stir in the uncooked couscous. Cover the pan and let it sit for about 5 minutes, fluffing it with a fork afterward.
  2. Cook the Peas: In a small pot, bring a couple of cups of water to boil and toss in the frozen peas. Cook for about 2-3 minutes until tender but still bright green. Drain and rinse under cold water.
  3. Make the Basil Vinaigrette: In a food processor or blender, combine the basil leaves, olive oil, shallot, minced garlic, honey, white wine vinegar, and red pepper flakes. Blend until smooth. Adjust seasoning with salt and pepper.
  4. Combine Everything Together: In a large mixing bowl, combine the cooked couscous, peas, chopped parsley, feta, and walnuts. Drizzle the basil vinaigrette over the top and gently toss to combine.
  5. Taste and Adjust: Give your salad a taste test and add more salt, pepper, or vinaigrette as needed.
  6. Chill (Optional): Let the salad chill in the fridge for about 30 minutes to meld flavors, or serve immediately.

Notes

This salad keeps well in the fridge for up to 3 days. Consider adding dressing just before serving for freshness.

Nutrition

Keywords: Spring Salad, Couscous Salad, Basil Vinaigrette

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