Description
A vibrant and refreshing spring salad featuring tender Israeli couscous, sweet peas, creamy feta, and toasted walnuts tossed in a zesty basil vinaigrette. Great as a side or light lunch.
Ingredients
- Main:
- 1 cup Israeli couscous
- 1 cup fresh or frozen spring peas
- ½ cup crumbled feta cheese
- ¼ cup toasted walnuts, roughly chopped
- ¼ cup fresh basil, chopped
- ½ cup arugula or baby spinach (optional)
- Basil Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the Couscous: Bring 1¼ cups of water to a boil. Add couscous and a pinch of salt. Simmer covered for 8–10 minutes until tender. Fluff with a fork and let cool.
- Prepare the Peas: If using fresh, blanch peas in boiling water for 2–3 minutes. If using frozen, thaw and rinse under cold water.
- Make the Vinaigrette: In a blender or jar, combine olive oil, lemon juice, vinegar, mustard, garlic, and basil. Blend or shake until emulsified. Season with salt and pepper.
- Assemble the Salad: In a large bowl, combine couscous, peas, feta, walnuts, and fresh herbs. Add arugula if desired. Pour over the vinaigrette and toss gently. Serve chilled or at room temperature.
Notes
This salad can be made ahead and kept in the fridge for up to 2 days. For a dairy-free version, omit the feta or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean