Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe

Introduction

This Spring Pea Feta Couscous Salad is a fresh and vibrant dish perfect for celebrating the season. Tossed with a bright basil vinaigrette and crunchy nuts, it offers a delicious mix of textures and flavors that’s both satisfying and light.

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 medium bowl with ice and cold water. Add the frozen peas to the boiling water and blanch for 1-2 minutes until bright green. Drain and immediately transfer peas 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: For the basil vinaigrette, blend the basil leaves, olive oil, shallot, garlic, honey, white wine vinegar, red pepper flakes, and a generous pinch of salt and pepper until smooth. Taste and adjust seasoning or honey as needed.
5. Step 5: To serve warm, dress the salad immediately with the vinaigrette and toss to coat. For a chilled salad, refrigerate the salad and dressing separately for at least 1-2 hours, then toss the salad with half the dressing, adding more as desired before serving.

Tips & Variations

• Use chicken broth instead of water to cook the couscous for extra flavor.
• Swap walnuts with pecans or toasted almonds for different nutty notes.
• Add a squeeze of lemon juice to the vinaigrette for added brightness.
• For a vegan version, replace feta with crumbled tofu or omit it altogether.
• Use fresh peas if in season, blanching as directed but adjusting blanching time slightly if needed.

Storage

Store the salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Toss with dressing just before serving to maintain freshness and texture. Reheat the salad slightly if serving warm, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pearl couscous instead?

Pearl couscous has a different texture and cooking time. It can be used, but you will need to cook it according to package instructions and expect a chewier bite compared to regular couscous.

Is it possible to make this salad ahead of time?

Yes, prepare the salad and dressing separately and refrigerate them. Mix just before serving to keep the salad fresh and prevent it from becoming soggy.

Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe

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★★★★★

4.7 from 78 reviews

A vibrant and refreshing Spring Pea Feta Couscous Salad dressed with a flavorful homemade basil vinaigrette. This salad combines fluffy couscous, tender blanched peas, tangy feta cheese, crunchy nuts, and fresh parsley for a light and satisfying dish perfect for spring and summer meals.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Couscous Salad:

• 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

1. Prepare 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 with a fork once the liquid is absorbed.
2. Blanch Peas: While the couscous cooks, bring a large pot of water to a boil. Prepare an ice bath by filling a medium bowl with ice and water; set aside. Add frozen peas to the boiling water and blanch for 1-2 minutes until bright green. Drain the peas and quickly transfer them to the ice bath to stop cooking. Drain again before adding to the salad.
3. Combine Salad Ingredients: In a serving bowl, mix the fluffed couscous, blanched peas, chopped parsley, crumbled feta cheese, and chopped walnuts or pecans.
4. Make Basil Vinaigrette: Add 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 to a blender. Blend until smooth. Taste and adjust salt, pepper, and honey as desired.
5. Assemble and Serve: For a warm salad, add the desired amount of vinaigrette to the salad immediately and toss to combine before serving. For a cold salad, refrigerate the salad and dressing separately for 1-2 hours, then toss the salad with half the dressing, and adjust seasoning and dressing amount to taste before serving.

Notes

• Use chicken broth instead of water for a richer couscous flavor.
• Blanching peas keeps their bright color and sweet flavor while maintaining a crisp texture.
• Adjust the honey in the vinaigrette according to your preferred sweetness level.
• Can be served warm or chilled depending on preference.
• Walnuts or pecans can be toasted lightly for extra flavor.
• Store leftovers separately from dressing to keep salad fresh.

Keywords: spring pea salad, feta couscous salad, basil vinaigrette, Mediterranean salad, vegetarian salad, healthy salad, spring recipe