As the sun peeks through the clouds of early spring, I can’t help but dream of vibrant, fresh flavors dancing on my plate. Enter the Spring Feta Couscous Salad with Basil Vinaigrette—a delightful dish that’s not only visually stunning but also bursting with nutrients. This recipe is a perfect union of nutty couscous, creamy feta, and crisp, sweet peas, all tossed in a zesty homemade vinaigrette. What I love most about this salad is its versatility; it serves beautifully as a stand-alone meal or a lively side at gatherings. Plus, it’s a fantastic healthy choice to keep in your meal prep routine. Whether you’re planning a picnic or simply want something light yet satisfying, this salad is sure to impress. Ready to elevate your spring dining experience? Let’s dive in!
Why is this salad a spring sensation?
Vibrant Colors: The Spring Feta Couscous Salad is a feast for the eyes, with bright greens and creamy whites that brighten any table.
Nutty Taste: Fluffy couscous serves as a deliciously nutty base, while crunchy walnuts add a delightful texture to every bite.
Fresh Flavor: Fresh peas and basil create a zestful taste that encapsulates the essence of spring, making this a must-have for your seasonal meals.
Easy to Customize: Feel free to swap in your favorite veggies or grains like quinoa for another nutritious twist—perfect to keep your meal prep exciting!
Crowd-Pleasing: Whether served as a vibrant side at a barbecue or as a nutritious main dish, it’s a guaranteed hit! Pair it with grilled chicken for a full meal or enjoy a satisfying bowl alone.
With its versatility and refreshing flavors, this salad can easily become a regular in your kitchen.
Spring Pea Feta Couscous Salad Ingredients
• Perfect for a fresh seasonal meal!
For the Salad
- Couscous – Provides a nutty base; use durum wheat semolina for best texture.
- Frozen Peas – Adds sweetness and vibrant color; fresh peas shine in season.
- Chopped Parsley – Enhances freshness; you can swap it for mint if you prefer.
- Crumbled Feta Cheese – Offers creaminess and a briny taste; omit for a dairy-free version.
- Chopped Walnuts – Brings crunch and healthy fats; feel free to substitute with sunflower seeds for nut-free.
For the Basil Vinaigrette
- Fresh Basil Leaves – Essential for a fragrant dressing; dried basil works in a pinch, but fresh is the way to go.
- Olive Oil – Adds richness to the vinaigrette; avocado oil can provide a different flavor profile.
- Shallot – Brings mild onion flavor; red onion is a suitable substitute if shallots aren’t available.
- Minced Garlic – Imparts a pungent taste; garlic powder can be a quick replacement.
- Honey – Adds a touch of sweetness; use agave nectar or maple syrup for a vegan option.
- White Wine Vinegar – Provides acidity to balance flavors; apple cider vinegar is a great alternative.
- Red Pepper Flakes – Adds a hint of heat; omit if you prefer a milder dressing.
This Spring Pea Feta Couscous Salad is a delightful way to celebrate spring, bringing together beautiful ingredients in every vibrant bite!
Step‑by‑Step Instructions for Spring Pea Feta Couscous Salad with Basil Vinaigrette
Step 1: Cook Couscous
Begin by bringing 1 cup of water or chicken broth to a boil in a medium pot over high heat. Once boiling, stir in the couscous, cover the pot, and remove it from heat. Let it sit for about 10 minutes until the couscous is fluffy and has absorbed the liquid, then use a fork to gently fluff it up.
Step 2: Blanch Peas
While the couscous is cooking, bring a small pot of water to a rolling boil. Add the frozen peas and cook them for 1 to 2 minutes until bright green and tender. Quickly transfer the peas to an ice water bath to stop the cooking process and preserve their vibrant color and crispness.
Step 3: Mix Salad
In a large mixing bowl, combine the fluffed couscous, drained blanched peas, chopped parsley, crumbled feta cheese, and chopped walnuts. Gently fold the mixture together with a spatula until all the ingredients are well incorporated, and the flavors begin to meld, creating a colorful and inviting salad base.
Step 4: Prepare Vinaigrette
In a blender, combine the fresh basil leaves, olive oil, shallot, minced garlic, honey, white wine vinegar, and a pinch of red pepper flakes. Blend the mixture on high until smooth and emulsified, creating a fragrant basil vinaigrette that will elevate your Spring Pea Feta Couscous Salad.
Step 5: Assemble Salad
Drizzle the basil vinaigrette over the couscous mixture in the bowl. Toss everything together until the salad is evenly coated with the dressing. Taste and adjust the seasoning with salt or additional honey if desired. You can serve it immediately for a fresh taste or chill it in the refrigerator for a bit before serving.
Make Ahead Options
This Spring Feta Couscous Salad is ideal for busy weeknights and meal prep! You can cook the couscous and blanched peas up to 24 hours in advance; simply store them separately in the fridge to maintain their texture. Prepare the basil vinaigrette ahead as well, as it can be refrigerated for up to 3 days. To preserve the freshness of the salad, store the couscous, peas, and dressing in airtight containers. On the day you plan to serve, combine all the components and toss them with the vinaigrette. This way, you’ll enjoy a refreshing and vibrant Spring Pea Feta Couscous Salad with minimal effort!
Expert Tips for Spring Pea Feta Couscous Salad
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Warm Liquid: Using warm water or broth for couscous ensures proper absorption—this prevents overcooking and yields fluffy grains.
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Customize Sweetness: Adjust the honey in the vinaigrette based on the sweetness of your peas; this personal touch can elevate the overall flavor of the Spring Pea Feta Couscous Salad.
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Separate Dressing: If you plan on serving the salad later, keep the vinaigrette separate until just before serving to preserve the crisp texture of the ingredients.
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Fresh Herbs: Using fresh basil for your vinaigrette enhances flavor dramatically; while dried can work, there’s no substitute for that garden-fresh taste.
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Nut Alternatives: For a nut-free option, swap walnuts with sunflower seeds; this provides a similar crunch without allergens.
Spring Pea Feta Couscous Salad Variations
Feel free to let your creativity blossom with this recipe—there are endless ways to customize it for your taste buds!
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Quinoa Swap: Substitute couscous with quinoa for a gluten-free option that adds a nutty flavor and chewy texture.
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Add Colors: Incorporate chopped bell peppers or cucumbers for added crunch and vibrant colors, making the salad even more visually appealing.
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Chickpea Power: Toss in some chickpeas for a protein boost, transforming it into a fully satisfying meal great for a work lunch.
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Mixed Greens: Layer in your favorite mixed greens, such as arugula or baby spinach, for extra nutrients and a refreshing touch.
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Herb Twists: Try adding fresh dill or basil—each brings its unique flavor profile that enhances the existing freshness of the dish.
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Nut Variations: Swap walnuts for sunflower seeds or pumpkin seeds for a different crunch while keeping it nut-free.
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Zesty Heat: For those who crave a kick, add diced jalapeños or a pinch of cayenne pepper to the vinaigrette, balancing the creaminess of feta.
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Smooth Dressing: Blend in avocado to the vinaigrette for a rich, creamy consistency that’s dairy-free and packs a nourishing punch.
As you explore these variations, don’t forget to try it alongside our delightful Pecan Chicken Salad, or add a refreshing touch by serving it with a light Roasted Pear Salad to delight your guests at gatherings!
How to Store and Freeze Spring Pea Feta Couscous Salad
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Fridge: Store any leftover Spring Pea Feta Couscous Salad in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh without sacrificing texture.
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Freezer: For longer storage, freeze the salad without the dressing in place. It will last up to 1 month; thaw in the fridge overnight when ready to enjoy.
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Dressing Separation: Keep the basil vinaigrette in a separate container. This prevents the salad from becoming soggy and allows you to enjoy a fresh taste when ready to serve.
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Reheating: If you prefer your salad warm, reheat lightly in a pan with a drizzle of olive oil, but be cautious not to overheat and wilt the ingredients.
What to Serve with Spring Feta Couscous Salad
Create a delightful meal by pairing your salad with complementary flavors and textures.
- Grilled Lemon Chicken: Juicy and tangy, this dish enhances the freshness of the salad while providing a satisfying protein.
- Roasted Asparagus: Tender, roasted asparagus spears bring out the earthiness of the couscous and add a crunchy element.
- Crispy Garlic Bread: The buttery, garlicky crunch offers a comforting contrast to the lightness of the salad, making every bite a joy.
- Mediterranean Veggie Platter: A colorful array of olives, peppers, and hummus adds a variety of textures and flavors, enhancing the Mediterranean theme.
- Sparkling Water with Lime: Refreshing and zesty, this drink cleanses your palate, allowing the salad’s vibrant flavors to shine through.
- Fruit Sorbet for Dessert: A light, fruity sorbet provides a sweet and refreshing finish, balancing the savory notes of the salad beautifully.
Embrace this combination for a truly uplifting spring meal that’ll leave your taste buds dancing!
Spring Pea Feta Couscous Salad Recipe FAQs
What type of couscous should I use for this salad?
Absolutely! For the best texture and flavor, I recommend using durum wheat semolina couscous. It’s light and fluffy, perfect for absorbing the delicious vinaigrette. Avoid pearl couscous, as it has a different texture and will not yield the same results.
How do I store leftovers of the Spring Pea Feta Couscous Salad?
To keep your salad fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the flavor and texture of the ingredients. Just remember to keep the vinaigrette separate until you’re ready to enjoy it again to avoid sogginess!
Can I freeze the Spring Pea Feta Couscous Salad?
Yes, you can! If you want to preserve it for longer, freeze the salad without the dressing. Package it in a freezer-safe container, and it will last for up to 1 month. When you’re ready to eat, simply thaw it in the refrigerator overnight—this helps retain the flavors and texture.
What should I do if my salad tastes bland?
If your salad seems a little flat, you can brighten it up by adjusting the seasoning. Start by adding a pinch of salt and tasting it. Additionally, a splash of lemon juice can really amplify the freshness. Don’t hesitate to toss in more vinaigrette if needed! Balancing the sweetness of the honey with acidity tends to be effective, too.
Are there any substitutions for dietary restrictions?
Very! If you’re looking for a dairy-free option, you can easily omit the feta cheese or substitute it with vegan feta. For a nut-free version, simply swap the walnuts with sunflower seeds. Also, if you need a gluten-free alternative, quinoa or bulgur works beautifully in place of couscous.
How long can I keep the dressing?
The basil vinaigrette can be stored separately in an airtight container in the refrigerator for up to a week. This way, you can enjoy it on various salads throughout the week. Just give it a good shake before using, as the ingredients might separate over time.
Fresh Spring Pea Feta Couscous Salad with Basil Vinaigrette
Ingredients
Equipment
Method
- Bring 1 cup of water or chicken broth to a boil in a medium pot. Stir in the couscous, cover, and remove from heat. Let sit for about 10 minutes until fluffy.
- Bring a small pot of water to a rolling boil. Add frozen peas and cook for 1 to 2 minutes. Transfer to an ice water bath.
- In a large mixing bowl, combine fluffed couscous, drained peas, parsley, feta, and walnuts. Gently fold to incorporate.
- In a blender, combine basil, olive oil, shallot, garlic, honey, vinegar, and red pepper flakes. Blend until smooth.
- Drizzle vinaigrette over the salad mixture. Toss until evenly coated. Adjust seasoning if necessary and chill before serving if desired.
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