Spring is finally here and your kitchen needs a fresh start. This Spring Pea Couscous Salad brings bright flavors to your table quickly. It is light, satisfying, and perfect for those warmer days ahead. You can have this vibrant meal ready in just 30 minutes.
Why You’ll Love This Recipe
This recipe is a winner for a healthy reset after a long winter. The chewy pearl couscous pairs perfectly with sweet, tender peas. You will love how the tangy feta balances the vibrant basil vinaigrette. It is a great choice for a light weeknight dinner or a spring picnic.
Simple Method
Making this dish is incredibly easy for any home cook. You only need one pot to cook the couscous and blanch the peas. The dressing comes together quickly in your blender or food processor. Even if you are new to cooking, you can master this fresh salad easily.
Ingredients You’ll Need
This recipe uses fresh seasonal produce and a few simple pantry staples.
- 1 cup pearl (Israeli) couscous
- 1.5 cups vegetable broth
- 1.5 cups fresh or frozen English peas
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 2 cups fresh basil leaves, packed
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Bring vegetable broth to a boil in a medium saucepan over medium-high heat.
- Add pearl couscous, reduce heat to low, cover, and simmer for 8 to 10 minutes until liquid is absorbed.
- During the last 2 minutes of cooking the couscous, add the peas to the saucepan to blanch them.
- Drain any excess liquid and transfer the couscous and peas to a large mixing bowl to cool slightly.
- In a blender or food processor, combine basil, olive oil, lemon juice, garlic, salt, and pepper; process until an emulsified green dressing is formed.
- Add the diced red onion and crumbled feta to the bowl with the cooled couscous and peas.
- Pour the basil vinaigrette over the salad ingredients and toss gently to coat evenly.
- Serve immediately at room temperature or refrigerate for 30 minutes to serve chilled.
Best Ways to Enjoy It
This salad is wonderful served at room temperature or chilled. Pair it with grilled chicken or a simple piece of salmon. It also makes a fantastic side dish for a garden party. Pack it into small jars for a fresh weekday lunch at work.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator. It stays fresh and delicious for up to three days. The flavors actually meld together and improve over time. Simply give it a quick toss before serving it cold. Do not freeze this salad as the texture will change.
Tips for Best Results
- Don’t skip blanching the peas in the last minutes of cooking.
- Avoid overcooking the pearl couscous to keep it chewy and firm.
- Use fresh basil for the most vibrant green color in your dressing.
- Make the vinaigrette ahead of time to save prep time later.
- For a spring potluck, double the batch to feed a larger crowd.
- Add a handful of fresh mint for an extra cooling flavor boost.
Ways to Switch It Up
- Swap the feta for goat cheese for a creamier texture.
- Use quinoa instead of couscous for a gluten-free option.
- Add sliced cucumbers for an extra refreshing crunch.
- Stir in baby spinach for even more healthy greens.
Common Questions
Can I make it ahead?
Yes, this salad is perfect for meal prep. The flavors develop beautifully after sitting in the fridge for 30 minutes. It is great for busy schedules.
Can I use frozen peas?
Absolutely! Just add them during the last two minutes of cooking the couscous. They will thaw and cook perfectly in the hot broth. It is very convenient.
Will kids eat this?
Most kids enjoy the mild flavor of pearl couscous and sweet peas. You can serve the dressing on the side if they are picky. It is a very family-friendly dish.
I hope this bright salad brings a taste of spring to your home. It is such a simple way to eat fresh and feel good. Give it a try this week and enjoy every bite!
— Alex
Spring Pea Feta Couscous Salad with Basil Vinaigrette
Ingredients
- 1 cup pearl (Israeli) couscous
- 1.5 cups vegetable broth
- 1.5 cups fresh or frozen English peas
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 2 cups fresh basil leaves, packed
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring vegetable broth to a boil in a medium saucepan over medium-high heat.
- Add pearl couscous, reduce heat to low, cover, and simmer for 8 to 10 minutes until liquid is absorbed.
- During the last 2 minutes of cooking the couscous, add the peas to the saucepan to blanch them.
- Drain any excess liquid and transfer the couscous and peas to a large mixing bowl to cool slightly.
- In a blender or food processor, combine basil, olive oil, lemon juice, garlic, salt, and pepper; process until an emulsified green dressing is formed.
- Add the diced red onion and crumbled feta to the bowl with the cooled couscous and peas.
- Pour the basil vinaigrette over the salad ingredients and toss gently to coat evenly.
- Serve immediately at room temperature or refrigerate for 30 minutes to serve chilled.
