Spring Pea Feta Couscous Salad with Basil Vinaigrette
This bright and fresh salad combines flavorful couscous with tender peas, tangy feta, crunchy nuts, and a vibrant basil vinaigrette. Perfectly balanced and easy to prepare, it's a delightful springtime dish that’s ready in minutes.
Ingredients
Main ingredients
- 0.5 cup uncooked couscous plain couscous, not pearl
- 0.5 cup water or chicken broth chicken broth adds extra flavor
- 1 pound frozen peas best quality frozen
- 0.5 cup chopped parsley fresh green flavor
- 0.5 cup crumbled feta cheese
- 0.5 cup chopped walnuts or pecans adds crunch and nuttiness
- 1 cup packed basil leaves fresh for vinaigrette
- 0.5 cup olive oil good quality for dressing
- 1 shallot cut in half
- 2 teaspoons minced garlic for dressing kick
Instructions
Instructions
- Bring water or chicken broth to a boil in a small saucepan. Add couscous, cover, and remove from heat. Let soak for 5 minutes, then fluff with a fork.
- Boil frozen peas for 2-3 minutes, then drain and rinse with cold water to keep color and texture.
- In a food processor, blend basil leaves, olive oil, shallot, and garlic until smooth to make basil vinaigrette.
- Combine couscous, peas, chopped parsley, crumbled feta, and nuts in a large bowl.
- Pour basil vinaigrette over the salad and toss gently to coat everything evenly.
- Serve chilled or at room temperature. Refrigerate to meld flavors if desired.
- Optional: Add nuts just before serving to keep crunch if stored in fridge.
Notes
Store salad in an airtight container in the fridge for up to 3 days. Keep vinaigrette separate if preferred. Avoid freezing to maintain texture and flavor.