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Spring Pea Feta Couscous Salad

Spring Pea Feta Couscous Salad for a Fresh Spring Feast

Enjoy a vibrant Spring Pea Feta Couscous Salad, a refreshing dish perfect for spring gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Couscous Use regular couscous, not pearl couscous.
  • 1 cup Water or Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 1 cup Frozen Peas Fresh peas can be used if available.
  • ½ cup Chopped Parsley Can be substituted with fresh mint.
  • ¾ cup Crumbled Feta Cheese Choose low-fat feta for a lighter option; dairy-free alternatives include crumbled tofu or vegan feta.
  • ½ cup Chopped Walnuts or Pecans Can be replaced with sunflower seeds for nut-free diets.
For the Vinaigrette
  • 1 cup Basil Leaves Substitute with spinach if basil is unavailable.
  • ⅓ cup Olive Oil Use avocado oil for a different flavor.
  • 1 unit Shallot Can be replaced with green onions.
  • 1 clove Minced Garlic Eliminate for a milder flavor.
  • 2 tablespoons Honey Maple syrup can be a substitute for vegan preparation.
  • 2 tablespoons White Wine Vinegar Can substitute with apple cider vinegar.
  • to taste Red Pepper Flakes Omit if desired.
  • to taste Kosher Salt
  • to taste Black Pepper

Equipment

  • Medium saucepan
  • Large pot
  • Mixing bowl
  • blender

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, bring 1 cup of water or chicken broth to a rolling boil over medium-high heat. Stir in 1 cup of couscous, cover the saucepan, and remove from heat. Let sit for 10 minutes, then fluff with a fork.
  2. Bring a large pot of water to a boil, add 1 cup of frozen peas, and blanch for 1 to 2 minutes. Transfer to an ice bath to retain color and texture, then drain.
  3. In a large mixing bowl, combine the fluffed couscous, blanched peas, ½ cup of chopped parsley, ¾ cup of crumbled feta cheese, and ½ cup of chopped walnuts. Toss to mix evenly.
  4. In a blender, combine 1 cup of fresh basil leaves, ⅓ cup of olive oil, 1 shallot, 1 clove of minced garlic, 2 tablespoons of honey, and 2 tablespoons of white wine vinegar. Blend until smooth, adjusting with salt and pepper.
  5. Drizzle vinaigrette over the salad mixture and gently toss to coat. Serve immediately or chill for 30 minutes for flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

For best results, keep the dressing separate from the salad when storing leftovers to maintain freshness.

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