Spring Pea Feta Couscous Salad : Fresh, Light & Tossed in Basil Vinaigrette
This Spring Pea Feta Couscous Salad is everything you want in a light, refreshing dish—tender couscous, sweet green peas, salty feta, crunchy walnuts, and a vibrant homemade basil vinaigrette. Whether served as a side or a satisfying vegetarian main, it’s a simple yet elegant way to celebrate fresh flavors and seasonal ingredients.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Salad:
1 cup dry couscous
1 cup boiling water or vegetable broth
1 cup sweet peas (fresh or frozen and thawed)
½ cup crumbled feta cheese
¼ cup chopped walnuts (toasted, if desired)
¼ cup fresh parsley, chopped
Salt and pepper to taste
For the Basil Vinaigrette:
¼ cup olive oil
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
½ cup fresh basil leaves
1 tsp Dijon mustard
1 garlic clove
Salt and pepper to taste
Instructions
Cook the Couscous: In a bowl, pour boiling water or broth over couscous. Cover and let sit for 5 minutes. Fluff with a fork and let cool.
Blend the Dressing: In a blender or food processor, combine all vinaigrette ingredients until smooth. Adjust seasoning.
Assemble the Salad: In a large bowl, mix couscous, peas, feta, parsley, and walnuts.
Toss with Vinaigrette: Drizzle dressing over the salad and toss gently to coat.
Serve or Chill: Enjoy immediately or refrigerate for up to 2 days.
Nutrition
- Calories: 280
- Carbohydrates: 25g
- Protein: 8g