If you’re looking for a vibrant, fresh, and utterly delicious dish that bursts with springtime flavors, the Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe is exactly what your kitchen needs right now. This recipe perfectly balances the sweetness of fresh peas, the creaminess of feta, and the delightful crunch of nuts, all tied together with a bright, herbaceous basil vinaigrette that lifts every bite. It’s an effortless crowd-pleaser that makes any meal feel special, whether it’s a light lunch, a picnic side, or part of a festive spread.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each add their own magic to the salad. From the nutty, fluffy couscous to the fragrant fresh basil in the vinaigrette, these components combine to create a colorful and flavorful dish you’ll want to make again and again.
- ½ cup uncooked couscous: Use regular couscous for a light, fluffy texture that soaks up the dressing beautifully.
- ½ cup water or chicken broth: Cooking the couscous in broth adds an extra layer of savory flavor.
- 1 pound frozen peas: Blanched for a perfect pop of sweet green freshness and vibrant color.
- ½ cup chopped parsley: Adds a refreshing, bright herbal note and lovely texture.
- ½ cup crumbled feta cheese: Brings creamy, salty richness that complements the peas brilliantly.
- ½ cup chopped walnuts or pecans: Toasted or raw, they provide a satisfying crunch and depth.
- 1 cup packed basil leaves: The star in the vinaigrette, offering a sweet, aromatic punch.
- ½ cup olive oil: Creates a smooth base for emulsifying the dressing components.
- 1 shallot (cut in half): Mild and slightly sweet, it blends perfectly into the vinaigrette.
- 2 teaspoons minced garlic: Adds a gentle kick without overpowering the delicate salad flavors.
- 1 tablespoon honey: Balances the acidity with natural sweetness.
- 3 tablespoons white wine vinegar: Brings bright acidity for a perfect tangy edge.
- 1 pinch red pepper flakes: Adds a subtle hint of heat to keep things interesting.
- Kosher salt and black pepper: Essential seasonings that enhance all the ingredients’ natural tastes.
How to Make Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
Step 1: Prepare the Couscous
Start by bringing your cooking liquid to a boil—using water or chicken broth depending on the depth of flavor you want. Remove the pot from heat, stir in the couscous, cover it tightly, and let it sit for about 10 minutes so it absorbs all the goodness. Once it’s lush and fluffy, fluff it up gently with a fork to avoid clumping and set it aside.
Step 2: Blanch the Peas
While the couscous is soaking, bring a large pot of water to a rolling boil. Toss the frozen peas in for just 1 to 2 minutes. This short blanch helps them become bright green and tender but still retain their satisfying bite. Immediately transfer them into an ice water bath to stop cooking and keep that brilliant color. Drain well before mixing them into your salad.
Step 3: Combine the Salad Ingredients
In a large serving bowl, put together the fluffed couscous, vibrant peas, fresh chopped parsley, salty crumbled feta, and crunchy walnuts or pecans. At this point, everything is ready for the dressing that will bring it all to life.
Step 4: Make the Basil Vinaigrette
In a blender, combine the packed basil leaves, olive oil, shallot halves, minced garlic, honey, white wine vinegar, red pepper flakes, a big pinch of kosher salt, and freshly cracked black pepper. Blend until the dressing is smooth and silky. Taste and tweak the seasoning—add a little more salt or honey if you want it sweeter. This vinaigrette is what makes this recipe truly sing.
Step 5: Assemble and Dress the Salad
If you’re serving the salad warm, toss everything with as much dressing as you want right away, then dig in. For a refreshing chilled option, refrigerate the salad and vinaigrette separately for at least 1 to 2 hours and then toss with half the dressing. Adjust as needed before serving, making sure every bite is perfectly dressed.
How to Serve Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
Garnishes
A few sprigs of fresh basil or an extra sprinkle of crumbled feta right before serving adds a beautiful finishing touch. Toasted nuts on top bring an irresistible crunch that makes the salad even more inviting.
Side Dishes
This salad complements a variety of dishes perfectly. Pair it with grilled chicken, fresh seafood, or even as a vibrant addition to a barbecue spread. Its fresh, hearty qualities also make it a delightful vegetarian main for a light dinner.
Creative Ways to Present
Serve the Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe in individual mason jars for a charming picnic presentation, or plate it on a bed of greens with lemon wedges on the side to brighten every forkful. It’s a versatile dish that shines in any presentation style.
Make Ahead and Storage
Storing Leftovers
Your salad will keep beautifully in an airtight container in the fridge for up to 3 days. For best results, store the vinaigrette separately and toss just before serving to maintain the fresh texture and flavor.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate texture of peas and couscous. Freezing may cause the ingredients to become mushy, so plan to consume leftovers within a few days.
Reheating
To enjoy leftovers warm, gently reheat the salad without the vinaigrette in a microwave or skillet over low heat. Dress afterward with the chilled vinaigrette for the freshest taste experience.
FAQs
Can I substitute pearl couscous for the regular couscous?
Pearl couscous has a chewier texture and takes a bit longer to cook, so it changes the overall experience of the salad. Using regular couscous keeps things light and fluffy, which works perfectly in this recipe.
Is it necessary to blanch the peas?
Blanching peas brightens their color and softens their texture while keeping them crisp-tender. You could skip this step, but the salad’s visual appeal and bite will be diminished.
Can I make the basil vinaigrette ahead of time?
Absolutely, you can blend the vinaigrette up to two days in advance and keep it refrigerated in a sealed container. Just give it a quick whisk or shake before tossing with the salad.
What can I use instead of walnuts or pecans?
Feel free to swap in almonds, pine nuts, or even pumpkin seeds depending on what you have on hand or your preference. Just toast them lightly for extra flavor.
Is this salad suitable for vegans?
To make the Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe vegan, simply omit the feta or replace it with a vegan cheese alternative. The salad remains deliciously fresh and flavorful.
Final Thoughts
This Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe is a gem to keep in your repertoire. It’s easy to make, packed with fresh garden flavors, and versatile enough for any occasion. I can’t wait for you to try it and experience just how bright and satisfying a salad can be when made with love and simple, beautiful ingredients.
Print
Spring Pea Feta Couscous Salad with Basil Vinaigrette Recipe
A refreshing and vibrant Spring Pea Feta Couscous Salad featuring tender peas, creamy feta, crunchy nuts, and a bright basil vinaigrette. This light and easy salad comes together quickly, perfect for a nutritious side dish or a light main course during warmer months.
- Total Time: 25 minutes
- Yield: 8 servings
Ingredients
Couscous and 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
- Prepare 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 it sit for 10 minutes until the liquid is absorbed. Fluff the couscous gently with a fork to separate the grains.
- Blanch the Peas: 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 water. Add the frozen peas to the boiling water and blanch them for 1-2 minutes until they turn bright green. Drain the peas and immediately plunge them into the ice bath to stop the cooking. Drain again before adding to the salad.
- Combine Salad Ingredients: In a large serving bowl, combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta, and chopped walnuts or pecans, tossing gently to mix.
- Make the Basil Vinaigrette: In a blender, combine the packed basil leaves, olive oil, halved shallot, minced garlic, honey, white wine vinegar, a pinch of red pepper flakes, and a generous pinch of kosher salt and black pepper. Blend until smooth. Taste and adjust seasoning, adding more salt, pepper, or honey as desired for balance and sweetness.
- Assemble and Serve: For warm salad, immediately toss the salad with desired amount of vinaigrette and serve. For a chilled salad, refrigerate the vinaigrette and salad ingredients separately for at least 1-2 hours. Before serving, toss half the vinaigrette with the salad, then adjust with more dressing, salt, and pepper to taste.
Notes
- Use chicken broth instead of water for more flavor in the couscous.
- Blanching peas briefly preserves their bright color and texture.
- Toast the nuts lightly for extra crunch and depth of flavor if desired.
- This salad can be made vegan by omitting feta or substituting a plant-based cheese.
- Adjust honey in the vinaigrette for sweetness according to your preference.
- Store salad and dressing separately if preparing ahead to keep the salad fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
