Description
This vibrant Spring Pea Feta Couscous Salad features bright green blanched peas, fluffy couscous, tangy feta, and crunchy nuts, all brought together with a fresh basil vinaigrette. Perfect for a light lunch or a refreshing side dish, it’s easy to make and can be served warm or chilled.
Ingredients
Scale
Salad 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
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 water or chicken broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 10 minutes. Fluff the couscous with a fork to separate the grains.
- Blanch the Peas: While the couscous is cooking, bring a large pot of water to a boil. Prepare an ice bath by filling a medium bowl with ice and water. Add the frozen peas to the boiling water and blanch for 1-2 minutes until they turn bright green. Drain the peas in a colander, then immediately transfer them to the ice bath to stop the cooking. Drain again once cooled.
- Combine Salad Ingredients: In a serving bowl, gently mix the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans.
- Prepare Basil Vinaigrette: In a blender, combine basil leaves, olive oil, shallot halves, minced garlic, honey, white wine vinegar, red pepper flakes, and a big pinch of salt and black pepper. Blend until smooth. Taste and adjust seasoning with additional salt, pepper, or honey if desired.
- Assemble and Serve: For a warm salad, toss the salad ingredients immediately with the desired amount of vinaigrette and serve. For a cold salad, refrigerate the dressing and salad components separately for 1-2 hours. Before serving, toss half the dressing with the salad and adjust with more dressing, salt, and pepper to taste.
Notes
- Use water or chicken broth to cook couscous for added flavor.
- Blanching peas briefly keeps them vibrant and crisp.
- You can substitute walnuts with pecans based on preference.
- The salad can be served warm or chilled depending on your preference.
- Adjust honey in the vinaigrette for desired sweetness.
- Store leftover vinaigrette separately refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: spring pea salad, feta couscous salad, basil vinaigrette, vegetarian salad, easy summer salad, blanched peas, couscous recipe
