Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- Combine Salad Ingredients: In a serving bowl, mix the fluffed couscous, blanched peas, chopped parsley, crumbled feta cheese, and chopped walnuts or pecans.
- 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.
- 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
