Spring Pea Feta Couscous Salad with Basil Vinaigrette

Spring Pea Feta Couscous Salad with Basil Vinaigrette

{"Use regular (instant) couscous, not pearl couscous.","Cook couscous with water or chicken broth for extra flavor.","Blanch peas 1–2 minutes and shock in an ice bath to keep them bright and crisp-tender.","Adjust vinaigrette sweetness by adding more honey to taste.","Walnuts or pecans both work; toast nuts for extra flavor if desired.","For warm service, dress and serve immediately. For cold service, chill salad components and dressing separately 1–2 hours, then toss before serving.","Estimate: Store salad (dressed or undressed) refrigerated up to 3 days; for best texture, store dressing separately and toss before serving."}

Time: Prep: 10 mins, Cook: 15 mins, Total: 25 mins

Servings: 8

Ingredients

  • 0.5 cup uncooked couscous (not pearl couscous)
  • 0.5 cup water or chicken broth
  • 1 lb frozen peas
  • 0.5 cup chopped parsley
  • 0.5 cup crumbled feta cheese
  • 0.5 cup chopped walnuts or pecans
  • 1 cup packed basil leaves
  • 0.5 cup olive oil
  • 1 shallot, cut in half
  • 2 tsp minced garlic
  • 1 tbsp honey
  • 3 tbsp white wine vinegar
  • 1 pinch red pepper flakes
  • kosher salt and black pepper

Instructions

  1. In a medium saucepan, bring the water or broth to a boil. Remove from heat, stir in the couscous, cover, and let sit for 10 minutes. Fluff with a fork.
  2. Bring a large pot of water to a boil. Prepare an ice bath in a medium bowl. Add peas to the boiling water and blanch for 1–2 minutes until bright green. Drain, then transfer to the ice bath. Drain before adding to the salad.
  3. In a serving bowl, combine the fluffed couscous, peas, parsley, feta, and walnuts.
  4. For the basil vinaigrette: Add basil, olive oil, shallot, garlic, honey, white wine vinegar, red pepper flakes, and a big pinch of salt and pepper to a blender. Blend until smooth. Taste and adjust seasoning; add more honey if desired.
  5. Serve warm by tossing salad with desired amount of dressing and serving immediately, or chill salad components and dressing separately for 1–2 hours, then toss with half the dressing and add more dressing, salt, and pepper to taste.

Original recipe source