Spring Pea Feta Couscous Salad with Basil Vinaigrette

Ever thought a simple salad could taste like springtime on a plate?
You might think salads are just side dishes or boring bowls of lettuce—but this Pea Feta Couscous Salad with Basil Vinaigrette will totally change your mind. Bursting with fresh peas, tangy feta, fluffy couscous, and a bright, herby dressing, this dish isn’t just easy—it’s unforgettable. It’s the kind of salad you bring to a picnic, serve for lunch, or enjoy as a light dinner—and everyone asks for the recipe.

Why This Pea Feta Couscous Salad Is Special

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This salad is all about fresh, clean flavors and minimal prep. Here’s why it stands out:

• Time requirement: Just 20 minutes from start to finish.
• Skill level: Super beginner-friendly.
• Flavor profile: A refreshing combo of creamy, salty, and herby, with a hint of citrus.
• Seasonal appeal: It’s ideal for spring and summer, when peas and herbs are at their peak.

This dish feels fancy, but it’s simple enough for a busy weeknight. Whether you serve it cold or at room temperature, it’s satisfying, balanced, and totally beautiful.

Essential Ingredients

Here’s what you’ll need to bring this salad together, along with easy swaps and ideas to make it your own:

• Pearl (Israeli) couscous – Light and fluffy, this couscous has a slight chew that adds texture.
  Swap: Use quinoa, orzo, or bulgur if you don’t have couscous.
• Fresh or frozen peas – Sweet and tender, they add brightness.
  Tip: If using frozen, just thaw—no need to cook.
• Crumbled feta cheese – Salty and creamy, it balances the sweetness of the peas.
  Alternative: Try goat cheese or shredded parmesan.
• Fresh basil leaves – The star of the vinaigrette.
  Swap: Use parsley or mint if basil’s unavailable.
• Lemon juice – Adds citrusy zing to the vinaigrette.
• Olive oil – A good-quality oil brings everything together.
• Garlic – One small clove for just the right kick.
• Salt and pepper – Always essential.

Optional extras:

• Toasted pine nuts or almonds – Add crunch.
• Chopped cucumber or avocado – For extra freshness.
• Grilled chicken or shrimp – To turn it into a full meal.

Step-by-Step Instructions

Step 1: Cook the Couscous

1. Bring 1½ cups of water or broth to a boil in a medium pot.
2. Add 1 cup of pearl couscous and a pinch of salt.
3. Reduce heat to low, cover, and simmer for 10 minutes until tender.
4. Fluff with a fork and set aside to cool slightly.

Tip: Cook the couscous in vegetable broth instead of water for added flavor.

Step 2: Prepare the Basil Vinaigrette

In a blender or food processor, combine:

• 1 packed cup fresh basil leaves
• 1 small garlic clove
• 2 tablespoons lemon juice
• ¼ cup olive oil
• Salt and pepper to taste

Blend until smooth. Taste and adjust seasoning if needed.

Tip: If your basil is too strong, toss in a little honey or sugar to balance the bitterness.

Step 3: Prep the Veggies and Feta

• If using fresh peas, blanch them in boiling water for 1 minute, then rinse under cold water.
• If frozen, let them thaw naturally or run under warm water for a minute.
• Crumble your feta and chop any optional add-ins (cucumber, avocado, etc.).

Assembly: Building Your Pea Feta Couscous Salad

Now comes the fun part—bringing it all together.

1. In a large bowl, combine the cooled couscous, peas, and crumbled feta.
2. Pour in the basil vinaigrette and toss gently until everything is evenly coated.
3. Taste and adjust with more salt, pepper, or lemon juice as needed.

Presentation Tip: Garnish with a few extra basil leaves, a sprinkle of feta, and some pine nuts or lemon zest if you want to impress.

Storage and Make-Ahead Tips

• Fridge storage: Store leftovers in an airtight container for up to 3 days.
• Make ahead: You can prep the couscous and vinaigrette a day ahead. Keep them separate and mix just before serving.
• Avoid sogginess: If adding cucumber or avocado, do it right before serving to keep things fresh.

Recipe Variations

Want to make it your own? Here are some tasty twists:

• Add protein: Grilled chicken, shrimp, or canned chickpeas make this a full meal.
• Go green: Mix in arugula or spinach for added greens.
• Make it vegan: Skip the feta or use a plant-based cheese.
• Add spice: A pinch of crushed red pepper in the dressing adds gentle heat.
• Switch the grain: Try quinoa, farro, or brown rice instead of couscous.

Conclusion

This Pea Feta Couscous Salad with Basil Vinaigrette is more than just a salad—it’s a celebration of fresh, simple ingredients. It’s easy enough for beginners, fast enough for busy days, and delicious enough to serve to guests. The flavors are balanced, the textures are fun, and the possibilities are endless.

Don’t be afraid to experiment. Toss in what you love, leave out what you don’t, and let your tastebuds lead the way. One bite and you’ll see—salad doesn’t have to be boring.

FAQs

Can I use regular couscous instead of pearl couscous?
Yes, though the texture will be different. Pearl couscous has a chewier bite, while regular couscous is finer and softer. Cook regular couscous according to its package instructions.

Is this salad healthy?
Absolutely. Peas are rich in fiber and plant protein, feta provides calcium, and basil is full of antioxidants. The vinaigrette uses olive oil—a heart-healthy fat.

Can I serve this warm?
Yes! While it’s best at room temperature or cold, you can serve it slightly warm. Just be sure to add the feta last so it doesn’t melt too much.

How long will it last in the fridge?
Up to 3 days if stored properly. Keep it in an airtight container and give it a stir before serving.

Can I make the vinaigrette in advance?
Yes! The basil vinaigrette can be made up to 3 days ahead and stored in a jar in the fridge. Shake before using.

What’s the best way to serve this salad?
It’s great on its own, as a side to grilled meats, or served over greens. Try it at a picnic, BBQ, or light lunch with crusty bread.