Spring Pea Feta Couscous Salad (Print Version)
# Ingredients:
→ For the couscous salad
01 -
½ cup uncooked couscous (not pearl couscous)
02 -
½ cup water or chicken broth
03 -
16 ounces (about 3 cups) frozen peas
04 -
½ cup chopped fresh parsley
05 -
½ cup crumbled feta cheese
06 -
½ cup chopped walnuts or pecans
→ For the basil vinaigrette
07 -
1 cup packed fresh basil leaves
08 -
½ cup olive oil
09 -
1 shallot, cut in half
10 -
2 teaspoons minced garlic
11 -
1 tablespoon honey
12 -
3 tablespoons white wine vinegar
13 -
1 pinch red pepper flakes
14 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a medium saucepan, bring the water or chicken broth to a boil. Remove the saucepan from the heat, stir in the couscous, cover with a lid, and let sit undisturbed for 10 minutes. After 10 minutes, remove the lid and fluff the couscous with a fork to separate the grains.
02 -
While the couscous is resting, bring a large pot of water to a boil. Prepare an ice bath by filling a medium bowl with cold water and lots of ice; set it aside. Add the frozen peas to the boiling water and blanch them for 1-2 minutes or until they turn bright green. Quickly drain the peas in a colander, then immediately transfer them to the ice bath to stop the cooking process. Once cooled, drain the peas thoroughly before adding to the salad.
03 -
In a large serving bowl, gently combine the fluffed couscous, blanched peas, chopped parsley, crumbled feta cheese, and chopped walnuts or pecans.
04 -
In a blender, combine the fresh basil leaves, olive oil, halved shallot, minced garlic, honey, white wine vinegar, red pepper flakes, and a generous pinch of salt and pepper. Blend until completely smooth. Taste and adjust the seasoning with additional salt, pepper, or honey if desired.
05 -
For a warm salad, drizzle the desired amount of basil vinaigrette over the salad mixture and toss gently to combine. Serve immediately. For a cold salad, refrigerate both the salad mixture and the vinaigrette separately for at least 1-2 hours. When ready to serve, toss the salad with half of the dressing, then add more as needed to taste. Adjust with additional salt and pepper if necessary.
# Notes:
01 -
Regular couscous is used in this recipe, not the larger pearl (Israeli) couscous variety.
02 -
The salad can be served warm immediately after preparation or chilled for a refreshing cold salad.
03 -
For a vegetarian version, be sure to use water instead of chicken broth to cook the couscous.
04 -
Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days and used on other salads or as a marinade.
05 -
For a heartier meal, add grilled chicken, shrimp, or chickpeas to the salad.