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.