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–+ servings
Spring Pea Feta Couscous Salad

Spring Pea Feta Couscous Salad That Shouts Fresh Flavors

Enjoy the vibrant taste of Spring Pea Feta Couscous Salad, a delightful mix of fresh ingredients perfect for warm weather meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup couscous uncooked couscous, not pearl variety
  • 1 cup water or chicken broth cooking liquid
  • 1 lb frozen peas can substitute with fresh peas
  • 0.5 cup chopped parsley or cilantro/mint
  • 0.5 cup crumbled feta cheese use dairy-free feta for vegan
  • 0.5 cup chopped walnuts or pecans sunflower seeds for nut-free
For the Basil Vinaigrette
  • 1 cup basil leaves packed
  • 0.5 cup olive oil extra virgin for best flavor
  • 1 piece shallot halved
  • 2 teaspoons minced garlic to enhance flavor
  • 1 tablespoon honey maple syrup for vegan option
  • 3 tablespoons white wine vinegar apple cider vinegar is a substitute
  • 1 pinch red pepper flakes omit for milder taste
  • kosher salt to taste
  • black pepper to taste

Equipment

  • medium pot
  • Small pot
  • large mixing bowl
  • blender
  • slotted spoon
  • spatula

Method
 

Step 1: Cook Couscous
  1. In a medium pot, bring 1 cup of water or chicken broth to a boil. Stir in 1 cup of uncooked couscous and remove from heat. Cover and let sit for 10 minutes.
Step 2: Blanch Peas
  1. In a small pot, boil water and blanch 1 pound of frozen peas for 1-2 minutes. Transfer to an ice bath and drain.
Step 3: Combine Ingredients
  1. In a large bowl, combine the fluffed couscous, blanched peas, ½ cup chopped parsley, ½ cup crumbled feta, and ½ cup chopped walnuts. Toss gently.
Step 4: Make Vinaigrette
  1. Blend 1 cup packed basil leaves, ½ cup olive oil, the halved shallot, 2 teaspoons minced garlic, 1 tablespoon honey, and 3 tablespoons vinegar until smooth.
Step 5: Toss & Serve
  1. Pour the vinaigrette over the couscous mixture and toss gently until well coated. Serve immediately or chill before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This salad is best enjoyed fresh but can be stored in the fridge for 2-3 days. Keep the dressing separate until serving.

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