Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe

Introduction

This Spring Pea Feta Couscous Salad with Basil Vinaigrette is a bright and refreshing dish perfect for warm-weather meals. Combining tender peas, tangy feta, and crunchy nuts with an herby vinaigrette, it’s a flavorful side or light main. Ready in just 25 minutes, it’s ideal for busy cooks seeking fresh seasonal flavors.

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

1. 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.
2. Step 2: While the couscous cooks, bring a large pot of water to boil. Prepare an ice bath with cold water and ice in a medium bowl. 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. Drain again before adding to the salad.
3. Step 3: In a serving bowl, combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans.
4. Step 4: For the basil vinaigrette, add basil leaves, olive oil, shallot halves, minced garlic, honey, white wine vinegar, a pinch of red pepper flakes, salt, and black pepper to a blender. Blend until smooth. Taste and adjust seasoning or honey as desired.
5. Step 5: To serve warm, dress the salad immediately with the desired amount of vinaigrette. To serve cold, refrigerate the salad and dressing separately for 1–2 hours, then toss the salad with half the dressing, adjusting seasoning and dressing amount before serving.

Tips & Variations

• Use chicken broth instead of water to cook couscous for extra flavor.
• Swap walnuts with pecans or toasted pine nuts for different textures.
• Add a squeeze of fresh lemon juice to the vinaigrette for added brightness.
• Include diced cucumber or cherry tomatoes for a fresher crunch.
• If fresh basil is unavailable, substitute with fresh mint or cilantro.

Storage

Store the salad and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. Toss with dressing just before serving to keep the salad fresh. Reheat gently if serving warm, or enjoy chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work well. Blanch them briefly the same way as frozen peas to maintain their bright color and tender-crisp texture.

Is pearl couscous suitable for this recipe?

This recipe calls for regular couscous. Pearl couscous has a different texture and cooking time, so it’s best to follow the specified type for the best results.

Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe

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★★★★★

4.9 from 50 reviews

A refreshing and vibrant Spring Pea Feta Couscous Salad featuring fluffy couscous, bright blanched peas, crumbled feta cheese, and crunchy walnuts, all tossed in a fragrant basil vinaigrette. Perfect as a light lunch or a side dish, this salad combines fresh spring flavors in a simple, quick 25-minute recipe.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Cook Couscous: In a medium saucepan, bring ½ cup water or chicken broth to a boil. Remove from heat, stir in the couscous, cover, and let sit for 10 minutes. Fluff with a fork to separate the grains.
2. Blanch Peas: While the couscous is cooking, bring a large pot of water to a boil. Prepare an ice water bath in a medium bowl. Add frozen peas to boiling water and blanch for 1-2 minutes until bright green. Drain and immediately transfer peas to the ice bath to stop the cooking. Drain again before adding to the salad.
3. Combine Salad Ingredients: In a large serving bowl, mix the fluffed couscous, blanched peas, chopped parsley, crumbled feta cheese, and chopped walnuts or pecans.
4. Prepare Basil Vinaigrette: In a blender, combine packed basil leaves, olive oil, halved shallot, minced garlic, honey, white wine vinegar, red pepper flakes, and a generous pinch of kosher salt and black pepper. Blend until smooth. Taste and adjust seasoning or sweetness as needed.
5. Assemble and Serve: For a warm salad, toss the salad immediately with desired amount of vinaigrette and serve. To serve cold, refrigerate the dressing and salad ingredients separately for 1-2 hours. Before serving, toss half the dressing with the salad and adjust with additional dressing, salt, and pepper to taste.

Notes

• For best texture, use regular couscous rather than pearl couscous.
• Chicken broth can be substituted with water for a vegetarian option.
• Walnuts or pecans can be toasted for extra flavor.
• The honey in the vinaigrette can be adjusted or omitted for a less sweet dressing.
• Refrigerate dressed salad for up to 24 hours; couscous may absorb dressing over time, so serve soon after dressing.

Keywords: Spring pea salad, couscous salad, feta cheese salad, basil vinaigrette, Mediterranean salad, easy side dish, plant-based salad, healthy salad