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A bright green pearl couscous salad with peas, feta, and fresh basil dressing in a white bowl.
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Spring Pea Feta Couscous Salad with Basil Vinaigrette

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 385kcal

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.