Why You’ll Love This Recipe

This couscous salad is quick, easy, and bursting with fresh spring flavors. The couscous provides a nutty base, while the peas add a pop of sweetness. The feta brings creaminess, and the walnuts give it a satisfying crunch. The homemade basil vinaigrette ties everything together with its herby, tangy flavor. It’s the perfect dish to make ahead for a picnic, barbecue, or light meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Couscous Salad:

½ cup uncooked couscous (not pearl couscous)
½ cup water or chicken broth
16 ounces (about 3 cups) frozen peas
½ cup chopped parsley
½ cup crumbled feta cheese
½ cup chopped walnuts or pecans

For the 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 lemon juice
1 pinch red pepper flakes
Salt and pepper, to taste

Directions

Cook the Couscous:
- In a medium saucepan, bring the 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 once done.
Blanch the Peas:
- While the couscous is cooking, bring a large pot of water to a boil.
- Prepare an ice bath in a medium bowl with plenty of ice and water.
- Add the frozen peas to the boiling water and blanch for 1–2 minutes, or until bright green.
- Drain the peas and immediately transfer them into the ice bath to stop the cooking process. Drain again before adding them to the salad.
Assemble the Salad:
- In a large serving bowl, combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and walnuts or pecans.
Make the Basil Vinaigrette:
- In a blender, combine the basil leaves, olive oil, shallot, garlic, honey, lemon juice, and red pepper flakes.
- Blend until smooth. Season with salt and pepper to taste. Adjust sweetness by adding more honey, if desired.
Serve the Salad:
- If you’d like to serve the salad warm, drizzle the vinaigrette over the salad immediately and toss gently.
- For a cold salad, refrigerate the dressing and the salad ingredients separately for at least 1–2 hours. Toss the salad with half of the dressing and adjust the flavor with additional dressing, salt, and pepper to taste.

Servings and Timing

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add Protein: Add grilled chicken, shrimp, or chickpeas for extra protein.
Nuts Swap: Use sliced almonds or pine nuts instead of walnuts or pecans for a different crunch.
Cheese Variation: Swap feta for goat cheese or fresh mozzarella for a change in flavor.
Extra Veggies: Add roasted vegetables like bell peppers, zucchini, or cucumbers for more texture and flavor.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This salad is best served fresh but can be frozen for up to a month if you haven’t added the dressing.
Reheating: If you prefer a warm salad, reheat the couscous and peas gently before adding the dressing.

FAQs

1. Can I use a different grain instead of couscous?

Yes, quinoa, farro, or orzo would also work well in this salad.

2. Can I make this salad ahead of time?

Absolutely! It’s even better when made ahead, allowing the flavors to meld together. Just wait to add the dressing until right before serving.

3. Is this recipe vegetarian?

Yes, this salad is vegetarian-friendly, but it can be made vegan by omitting the feta cheese.

4. How do I prevent the salad from being too soggy?

If making ahead, store the dressing separately and add it just before serving to avoid sogginess.

5. Can I use fresh peas instead of frozen?

Yes, fresh peas can be used, but you’ll want to blanch them quickly in boiling water to maintain their texture and color.

6. How long will the basil vinaigrette keep?

The basil vinaigrette can be stored in the fridge for up to 5 days. Just give it a quick shake before using.

7. How can I add more flavor to the dressing?

Add a bit of Dijon mustard, lemon juice, or a pinch of Parmesan cheese to the vinaigrette for extra depth.

8. Is this salad gluten-free?

Yes, couscous is not gluten-free, but you can substitute quinoa or rice for a gluten-free version.

9. Can I add fruits to the salad?

Yes, fruits like strawberries, apples, or dried cranberries can be a refreshing addition.

Conclusion

This Spring Pea Feta Couscous Salad with Basil Vinaigrette is the perfect dish to celebrate the flavors of spring. Light, fresh, and vibrant, it’s an easy-to-make salad that works as both a side and a main course. With sweet peas, creamy feta, crunchy walnuts, and a tangy dressing, every bite is bursting with flavor. Enjoy it as part of a healthy meal or as a make-ahead dish for your next gathering!

Spring Pea Feta Couscous Salad with Basil Vinaigrette

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Spring Pea Feta Couscous Salad with Basil Vinaigrette is a light, refreshing dish packed with flavor. Featuring sweet peas, feta cheese, crunchy walnuts, and a tangy basil vinaigrette, it’s perfect as a side or main course.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 servings
Category: Salad
Method: Mixing
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

In a medium saucepan, bring the 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 once done.
While the couscous is cooking, bring a large pot of water to a boil. Prepare an ice bath in a medium bowl with ice and water. Add the frozen peas to the boiling water and blanch for 1–2 minutes, or until bright green. Drain the peas and immediately transfer them into the ice bath to stop the cooking process. Drain again before adding them to the salad.
In a large serving bowl, combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and walnuts or pecans.
In a blender, combine the basil leaves, olive oil, shallot, garlic, honey, lemon juice, and red pepper flakes. Blend until smooth. Season with salt and pepper to taste. Adjust sweetness by adding more honey, if desired.
If you’d like to serve the salad warm, drizzle the vinaigrette over the salad immediately and toss gently. For a cold salad, refrigerate the dressing and the salad ingredients separately for at least 1–2 hours. Toss the salad with half of the dressing and adjust the flavor with additional dressing, salt, and pepper to taste.