Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
