Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
Introduction
This Spring Pea Feta Couscous Salad with Basil Vinaigrette is a fresh and vibrant dish perfect for warm weather meals. Combining tender peas, tangy feta, and fragrant basil dressing, it’s light yet satisfying and easy to prepare.
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
Instructions
- 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 the couscous with a fork once done.
- Step 2: While the couscous cooks, bring a large pot of water to a boil. Prepare an ice bath in a medium bowl by filling it with ice and cold water.
- Step 3: Add the frozen peas to the boiling water and blanch for 1-2 minutes until bright green. Drain the peas and immediately transfer them to the ice bath to cool. Drain again before adding to the salad.
- Step 4: In a serving bowl, combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans.
- Step 5: For the basil vinaigrette, blend the basil leaves, olive oil, shallot, minced garlic, honey, white wine vinegar, red pepper flakes, salt, and black pepper until smooth. Taste and adjust seasoning with more salt, pepper, or honey as desired.
- Step 6: To serve warm, toss the salad immediately with the desired amount of dressing and serve. To serve cold, refrigerate the salad and dressing separately for 1-2 hours, then toss with half the dressing before serving. Adjust with more dressing, salt, and pepper to taste.
Tips & Variations
- Use chicken broth instead of water to cook couscous for added flavor.
- Swap walnuts with pecans or toasted almonds for a different crunch.
- Add cherry tomatoes or diced cucumber for extra freshness and color.
- If you prefer a vegan version, omit the feta or use a plant-based cheese alternative.
- For an extra herby dressing, add a handful of fresh mint along with the basil.
Storage
Store the salad and vinaigrette separately in airtight containers in the refrigerator. The salad will keep well for up to 3 days. Toss with dressing just before serving. Reheat warm servings gently in the microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Blanch them briefly as you would frozen peas to maintain their bright color and tender texture.
Is pearl couscous suitable for this recipe?
This recipe works best with regular couscous as pearl couscous has a different texture and cooking time that may alter the salad’s consistency.
PrintSpring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
This Spring Pea Feta Couscous Salad with Basil Vinaigrette is a fresh and vibrant dish perfect for springtime. Featuring fluffy couscous, sweet blanched peas, tangy feta, crunchy nuts, and a bright, herbaceous basil vinaigrette, this salad can be served warm or chilled. It’s a colorful, satisfying side or light main that beautifully balances textures and flavors with a hint of honey and a touch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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
- Cook couscous: 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 to absorb the liquid. Fluff with a fork to separate grains.
- Blanch peas: While the couscous is cooking, bring a large pot of water to a boil. Prepare an ice bath with ice and water in a medium bowl. Add the frozen peas to the boiling water and blanch for 1-2 minutes until they turn bright green. Drain the peas and immediately transfer them to the ice bath to stop the cooking process. Drain again before adding to the salad.
- Combine salad ingredients: In a serving bowl, mix the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans evenly.
- Prepare basil vinaigrette: In a blender, combine basil leaves, olive oil, shallot halves, minced garlic, honey, white wine vinegar, red pepper flakes, and a generous pinch of salt and black pepper. Blend until smooth. Taste and adjust seasoning with additional salt, pepper, or honey if desired.
- Assemble and serve: To serve warm, immediately toss the salad with the desired amount of vinaigrette and serve. If serving cold, refrigerate the dressing and salad ingredients separately for 1-2 hours. Before serving, toss half of the dressing with the salad and adjust seasoning and amount of dressing to taste.
Notes
- Using chicken broth instead of water to cook the couscous adds extra flavor.
- Be sure to blanch peas briefly to maintain their bright green color and crisp texture.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 2 days.
- Feel free to swap walnuts with pecans or other nuts of your choice.
- This salad can be a great side dish or a light vegetarian main course.
- Adjust the amount of honey in the dressing to your preferred level of sweetness.
Keywords: spring pea salad, feta couscous salad, basil vinaigrette, vegetarian salad, Mediterranean salad, healthy side dish
