Go Back
undefined

Spring Feta Couscous Salad That Brightens Your Day

This Spring Feta Couscous Salad is a light yet satisfying dish perfect for spring gatherings, combining creamy feta with fresh peas and crunchy walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup Couscous The base of the salad
  • 1 cup Water or Chicken Broth Use vegetable broth for a vegetarian option
  • 1 cup Frozen Peas Use fresh peas when in season
  • ¼ cup Chopped Parsley Mint can be used as a substitution
  • ½ cup Crumbled Feta Cheese Consider vegan feta for a dairy-free option
  • ¼ cup Chopped Walnuts or Pecans Can be substituted with sunflower seeds
For the Basil Vinaigrette
  • 1 cup Basil Leaves Essential for the vinaigrette
  • ¼ cup Olive Oil Forms the rich base of the dressing
  • 1 medium Shallot Use red onion if shallots are unavailable
  • 1 clove Minced Garlic Enhances overall flavor
  • 1 tablespoon Honey Omit or use agave syrup for vegan option
  • 2 tablespoons White Wine Vinegar Provides needed acidity
  • 1 teaspoon Red Pepper Flakes Adjust according to taste
  • to taste Kosher Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning

Equipment

  • Saucepan
  • Blender
  • Large Serving Bowl

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, bring 1 cup of water or chicken broth to a boil. Stir in 1 cup of couscous, cover the pot, and remove it from heat. Let sit for about 10 minutes until liquid is absorbed. Fluff with a fork.
  2. Bring a small pot of water to a rolling boil. Add 1 cup of frozen peas and cook for 1-2 minutes until bright green. Transfer peas to an ice bath, then drain.
  3. In a large bowl, combine fluffy couscous, blanched peas, ¼ cup parsley, ½ cup feta, and ¼ cup walnuts. Mix gently with a spatula.
  4. In a blender, combine 1 cup basil leaves, ¼ cup olive oil, 1 chopped shallot, 1 minced garlic clove, 1 tablespoon honey, and 2 tablespoons vinegar. Blend until smooth. Adjust seasoning as needed.
  5. Toss salad with basil vinaigrette until evenly coated. Serve immediately or refrigerate components separately to combine just before serving.

Notes

Serve as a side dish or a light meal on its own. Perfect for gatherings or picnics.