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
