Description
A vibrant spring salad with fluffy couscous, sweet peas, tangy feta, and a bright basil vinaigrette.
Ingredients
Scale
- ½ cup uncooked 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
- Cook the couscous: In a medium saucepan, bring your water (or broth) to a boil. Stir in the couscous, remove from heat, and cover for about 5 minutes. Fluff it with a fork afterward.
- Cook the peas: Add frozen peas directly to the pot with the couscous for the last 2 minutes of cooking. If using fresh peas, blanch them in boiling water for about 1-2 minutes.
- Prepare the dressing: In a blender, combine basil leaves, shallot, garlic, honey, vinegar, and salt and pepper. Blend until finely chopped, then slowly drizzle in the olive oil.
- Combine everything: In a large bowl, combine cooked couscous and peas, parsley, feta, and nuts. Pour on the vinaigrette and toss gently.
- Season to taste: Adjust seasoning with more salt and pepper if needed.
- Let it chill (optional): Refrigerate for about 30 minutes for flavors to meld.
Notes
This salad is fantastic as a side or main dish. Pair it with grilled chicken or fish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: couscous salad, spring salad, vegetarian salad, pea salad, feta salad