Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe

Introduction

This Spring Pea Feta Couscous Salad with Basil Vinaigrette is a fresh and vibrant dish perfect for warm days. With bright peas, creamy feta, and a fragrant basil dressing, it’s light yet satisfying. It comes together quickly, making it an ideal side or light main course.

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 to taste

Instructions

1. 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.
2. Step 2: While the couscous cooks, bring a large pot of water to a boil. Prepare an ice bath by filling a bowl with ice and water; set aside. Add the frozen peas to the boiling water and blanch for 1–2 minutes until bright green. Drain the peas and immediately transfer them to the ice bath to stop cooking. Drain again before adding to the salad.
3. Step 3: In a serving bowl, combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans.
4. Step 4: To make the basil vinaigrette, place basil leaves, olive oil, shallot halves, minced garlic, honey, white wine vinegar, a pinch of red pepper flakes, salt, and black pepper in a blender. Blend until smooth. Taste and adjust seasoning or honey as desired.
5. Step 5: For a warm salad, toss the salad ingredients with the desired amount of dressing and serve immediately. For a chilled salad, refrigerate the salad and dressing separately for 1–2 hours, then toss the salad with half the dressing. Adjust with more dressing, salt, and pepper before serving.

Tips & Variations

• Substitute walnuts with pecans or toasted pine nuts for a different nutty flavor.
• Use vegetable broth instead of water to cook couscous for extra flavor.
• For extra texture, add diced cucumbers or cherry tomatoes.
• Adjust the honey in the vinaigrette to balance the acidity to your taste.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Combine just before serving to keep the salad fresh and prevent sogginess. Reheat only if serving warm; otherwise, enjoy cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Blanch them the same way by boiling briefly until tender and bright green, then shocking them in an ice bath.

Is this salad suitable for meal prep?

Absolutely. Keep the dressing separate until ready to eat to preserve texture and freshness. This salad holds up well refrigerated for a couple of days.

Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe

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★★★★★

4.5 from 236 reviews

A refreshing and vibrant Spring Pea Feta Couscous Salad featuring tender blanched peas, fluffy couscous, tangy feta cheese, crunchy walnuts, and fresh parsley, all brought together with a bright and herbaceous basil vinaigrette. Perfect for a light lunch or a delightful side dish in just 25 minutes.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Couscous

• ½ cup uncooked couscous (not pearl couscous)
• ½ cup water or chicken broth

Vegetables & Herbs

• 1 pound frozen peas
• ½ cup chopped parsley
• 1 cup packed basil leaves
• 1 shallot (cut in half)
• 2 teaspoons minced garlic

Cheese & Nuts

• ½ cup crumbled feta cheese
• ½ cup chopped walnuts or pecans

Dressing

• ½ cup olive oil
• 1 tablespoon honey
• 3 tablespoons white wine vinegar
• 1 pinch red pepper flakes
• kosher salt and black pepper to taste

Instructions

1. Cook Couscous: In a medium saucepan, bring the chosen cooking liquid (water or chicken broth) to a boil. Remove the pan from heat, stir in the couscous, cover, and let it sit for 10 minutes until the grains absorb the liquid. Fluff the couscous gently with a fork to separate the grains.
2. Blanch Peas: While the couscous is resting, 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 and are just tender. Drain the peas and immediately transfer them to the ice bath to stop the cooking and preserve their color. Drain again before adding to the salad.
3. Combine Salad Ingredients: In a large serving bowl, mix the fluffed couscous, blanched peas, chopped parsley, crumbled feta cheese, and chopped walnuts or pecans until well combined.
4. Prepare Basil Vinaigrette: In a blender, combine the basil leaves, olive oil, shallot halves, minced garlic, honey, white wine vinegar, red pepper flakes, and a big pinch of kosher salt and black pepper. Blend until smooth. Taste and adjust seasoning by adding more salt, pepper, or honey as desired to balance sweetness and acidity.
5. Assemble and Serve: To serve warm, immediately toss the salad with the desired amount of basil vinaigrette and serve. For a chilled salad, refrigerate the salad ingredients and vinaigrette separately for 1-2 hours. Before serving, toss half the dressing with the salad and adjust with additional dressing, salt, and pepper to taste.

Notes

• Using chicken broth instead of water to cook couscous adds extra flavor.
• Blanching peas enhances their bright green color and sweetness.
• You can substitute walnuts with pecans or other nuts for a different crunch.
• If you prefer a sweeter dressing, add more honey gradually until desired taste is reached.
• For a dairy-free version, omit feta cheese or replace with vegan cheese alternatives.

Keywords: spring pea salad, couscous salad, feta cheese salad, basil vinaigrette, healthy salad, vegetarian salad, easy side dish, Mediterranean salad