Go Back

Spring Pea Feta Couscous Salad with Basil Vinaigrette

A bright and refreshing salad with tender couscous, blanched peas, creamy feta, and a vivid basil vinaigrette, perfect for springtime meals.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • ½ cup uncooked couscous (not pearl couscous)
  • ½ cup water or chicken broth
  • 1 pound frozen peas Buy reputable brands without additives.
  • ½ cup chopped parsley
  • ½ cup crumbled feta cheese Look for block feta in brine.
  • ½ cup chopped walnuts or pecans Can be toasted for extra flavor.
Basil Vinaigrette Ingredients
  • 1 cup packed basil leaves Preferably fresh.
  • ½ cup olive oil
  • 1 each 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

Method
 

Cooking the Couscous
  1. Bring ½ cup water or chicken broth to a rolling boil. Stir in the couscous, cover, and remove from heat; let sit undisturbed for 10 minutes. Fluff with a fork.
Blanching the Peas
  1. Bring salted water to a boil and add frozen peas for 1–2 minutes until bright green and tender-crisp. Plunge into an ice bath, then drain.
Mixing the Salad
  1. In a large bowl, mix the drained peas with the fluffed couscous, parsley, feta, and nuts. Toss gently.
Making the Vinaigrette
  1. In a blender, combine basil, olive oil, shallot, garlic, honey, vinegar, red pepper flakes, salt, and black pepper. Blend until smooth.
Dressing the Salad
  1. Drizzle vinaigrette over salad and toss to coat. Serve warm or refrigerate until cold.
Final Touches
  1. Taste and adjust seasoning with salt, pepper, or honey as needed before serving.

Notes

Store the dressed salad in an airtight container for up to 3 days. For best results, keep dressing separate if prepared more than 4 hours in advance.