I make this Spring Pea Feta Couscous Salad when I want something fresh, light, and full of bright flavors. The sweet peas, salty feta, and herby basil vinaigrette come together beautifully with fluffy couscous for a dish that feels both comforting and refreshing.
Why You’ll Love This Recipe
I love how quickly this salad comes together with minimal cooking. The combination of textures keeps every bite interesting, from the tender couscous to the creamy feta and crisp peas. I also enjoy how versatile it is—I can serve it as a side dish or a light main. The basil vinaigrette adds a vibrant, homemade touch that makes the whole dish feel special.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup dry couscous 1 cup boiling water 1 tablespoon olive oil 1 cup fresh or frozen peas (thawed if frozen) 1/2 cup crumbled feta cheese 1/4 cup finely chopped red onion 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley
For the basil vinaigrette: 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 1 tablespoon finely chopped fresh basil 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon black pepper
directions
I start by placing the couscous in a heatproof bowl and pouring the boiling water over it. I cover it and let it sit for about 5 minutes, then fluff it with a fork and drizzle in a bit of olive oil to keep it light and separate.
While the couscous cools slightly, I prepare the vinaigrette by whisking together olive oil, lemon juice, lemon zest, basil, honey, salt, and pepper until smooth.
In a large bowl, I combine the couscous, peas, feta, red onion, basil, and parsley. I pour the vinaigrette over the salad and gently toss everything together until well coated.
I taste and adjust seasoning if needed, then let it sit for a few minutes so the flavors can meld before serving.
Servings and timing
I typically get about 4 servings from this recipe. Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes
Variations
I sometimes add grilled chicken or chickpeas to make it more filling. For extra crunch, I like tossing in toasted pine nuts or sliced almonds. If I want a different flavor twist, I swap feta for goat cheese or add diced cucumber for more freshness.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I prefer eating it cold or at room temperature, so I don’t usually reheat it. If it dries out a bit, I add a small drizzle of olive oil or a squeeze of lemon juice before serving.
FAQs
Can I use a different grain instead of couscous?
I sometimes use quinoa, bulgur, or orzo when I want to change the texture, and they all work well with the same flavors.
Can I make this salad ahead of time?
I often prepare it a few hours in advance. I find it tastes even better after the flavors have had time to blend.
Can I use dried basil instead of fresh?
I prefer fresh basil for the vinaigrette because it gives a brighter flavor, but in a pinch I use a small amount of dried basil.
Is this salad served warm or cold?
I usually serve it slightly warm or at room temperature, but it also tastes great chilled.
How can I make this dairy-free?
I simply leave out the feta or replace it with a dairy-free alternative, and the salad still tastes fresh and delicious.
Conclusion
I keep coming back to this Spring Pea Feta Couscous Salad because it’s easy, flavorful, and adaptable. It’s one of those recipes I rely on when I want something quick that still feels homemade and satisfying.
