A spring Feta Couscous Salad that’s light and refreshing! Loaded with feta cheese, fresh parsley, sweet peas, and nutty walnuts and drizzled with the most delicious homemade basil vinaigrette! Serve it as a side salad or the main course.

pea and feta couscous salad in bowls with wooden spoons

Feta Couscous Salad tossed in the most delicious vibrant green dressing!

And more specifically a fresh spring feta couscous salad recipe that’s simple to make and loaded with so many (soo soo many) delicious flavors that come together to make one of the most refreshing side salads i’ve ever tasted.

Like most of the salads you see on the blog, this one also happens to have lots of toppings and um.. zero leafy greens like spinach, romaine, or iceberg lettuce. It’s also the perfect side dish or main salad to serve with grilled chicken, salmon, or shrimp. You can also add in a can of drained and rinsed chickpeas and back it full of protein and fiber without having to use actual meat.

Color. Texture. Crunch. Sweet. Savory. It’s a tall order but this salad has all of that. All stuffed into one dynamite salad recipe. The crunch from the chopped walnuts. The saltiness/richness from feta cheese. The springtime goodness of flash blanched peas, and nuttiness from couscous all tossed together in the most refreshing fresh basil vinaigrette.

hands tossing couscous salad with peas

Ingredients for Feta Couscous Salad

  • Uncooked couscous: we’ll use uncooked couscous for this recipe and then fluff it with a fork once it’s had a chance to soak up some warm liquid. You could also use whole wheat couscous or pearl couscous for this recipe, however, the cooking directions for the couscous portion will be different than what’s listed in the recipe.
  • Frozen peas: I like to blanch the peas in hot water quickly and then dunk them in an ice water bath so that they maintain their vibrant green color. Of course, you can simply drain the peas and use them in the salad, but I do find blanching them first makes the salad bowltaste so much better!
  • Fresh herbs: I keep the herbs pretty simple with just a handful of parsley in the salad and of course lots of basil in the dressing. You can also add it chopped mint, dill, or oregano and cut back on the parsley a tiny bit to give the salad a bit more dimension and bump up the herby flavor! Totally your call – toss in whatever you like!
  • Feta Cheese: I like to use feta cheese for this recipe because the briny feta plays so well with the natural sweetness of peas and the basil vinaigrette. If you happen to have goat cheese on hand, you can also us that but I do suggest adding a briny element to the salad, such as, Kalamata olives so that you end up with a similar taste.
  • Walnuts or pecans: You can even use chopped almonds or pine nuts if you prefer those in your salad recipes.
  • Fresh basil: Is the heart and soul of the basil vinaigrette. Just combine salt, pepper, and all the other ingredients for the vinaigrette in a blend and blend until it’s smooth.
  • Olive Oil: I like to use extra virgin olive oil for this recipe as we’re using the oil in the dressing and it won’t be going through any sort of cooking process. Feel free to use any olive oil that you typically use for salad dressings.
  • Shallot: you can also use a minced red onion but I do find that the shallot provides a better flavor to the salad.
  • Minced Garlic: adds a bit of flavor to end dressing. Feel free to use lemon zest or any other ingredients you typically like for your vinaigrette.
  • Honey: honey adds sweetness, maple syrup or even some agave would achieve a similar result.
  • White wine vinegar: I prefer to use a milder acid like white wine vinegar for the dressing, but red wine vinegar or even lemon juice would work here – though if you use lemon juice, you can’t really call it a vinaigrette 😉
  • Red pepper flakes: add just a tiny punch of heat to the dressing.
  • Kosher salt and black pepper: pretty typical vinaigrette ingredients!
ingredients and process for salad recipe

Instructions for Mediterranean Couscous Salad Recipe:

  1. Fluff the couscous. Start by bringing a medium saucepan with water or chicken broth to boil. Once warm, add the couscous, remove the saucepan from heat, and cover. Let the couscous sit for several minutes so that it soaks up the liquid. Then fluff with a fork and let cool slightly before using in the recipe.
  2. Blanch the peas. Heat water in another saucepan until boiling. Add the peas and blanch them for a couple minutes until they’re bright green. Then add them to an ice water bath to stop them from cooking and so that they maintain their vibrant green color. Drain and let them dry before using in the salad.
  3. Make the dressing. In a blender, add the salt, pepper, basil, shallot, garlic, honey, vinegar, red pepper flakes, and olive oil. Blend until smooth. Taste and adjust with more honey, salt or pepper as desired.
  4. Combine the ingredients. In a salad bowl, add the couscous, peas, feta, parsley, and walnuts. If you want to serve the salad warm, dress immediately and serve. If you want to serve it cold, pop the dressing into a jar, cover the salad, and pop them in the fridge until cold. Toss with half the dressing and then more as needed before serving.
close up of peas with walnuts in couscous salad

FAQs about this recipe

What is couscous?

Couscous is a product made with durum wheat semolina flour that you fluff up with a fork once you add warm water or chicken broth. It’s commonly used Mediterranean, Middle East and in some African cuisines. Note that pearl couscous is different from the couscous used in this recipe.

Do I have to toast the couscous before fluffing?

For this recipe, you simply bring the cooking liquid to a boil and add the couscous, no need to toast in a skillet beforehand!

Storage suggestions for leftovers?

Store the remaining salad in an airtight container. Keep any unused dressing separate from the salad in the refrigerator.

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salad in wooden bowl with wooden spoons

Yield: 8 sides or 4 main

Spring Pea Feta Couscous Salad with Basil Vinaigrette

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

A spring Feta Couscous Salad that’s light and refreshing! Loaded with feta cheese, fresh parsley, sweet peas, and nutty walnuts and drizzled with the most delicious homemade basil vinaigrette! Serve it as a side salad or the main course.

Spring Pea Feta Couscous Salad with Basil Vinaigrette


Couscous Salad:

  • ½ cup uncooked couscous (not pearl couscous)
  • ½ cup water or chicken broth
  • 16 ounces (about 3 cups) frozen peas
  • ½ cup chopped parsley
  • ½ cup crumbled feta cheese
  • ½ cup chopped walnuts or pecans

Basil Vinaigrette:

  • 1 cup packed basil leaves
  • ½ cup olive oil
  • 1 shallot, cut in half
  • 2 teaspoons minced garlic
  • 1 tablespoon honey
  • 3 tablespoons white wine vinegar
  • 1 pinch red pepper flakes
  • salt and pepper


  1. COUSCOUS: In a medium saucepan, bring the cooking liquid to boil. Remove the saucepan from the heat, stir in the couscous, cover and let sit for 10 minutes. Fluff with fork.
  2. PEAS: While the couscous is cooking, heat a large pot of water to boil. In a medium bowl, create an ice bath with lots of ice and water; set aside. Add peas to the boiling water and blanch for 1-2 minutes or until bright green. Drain in a colander, and drop the peas into the ice water bath. Drain before adding to salad.
  3. COMBINE: In a serving bowl, combine the fluffed couscous, peas, parsley, feta, and walnuts.
  4. BASIL VINAIGRETTE: Combine the ingredients for the vinaigrette in a blender, using a big pinch of salt and pepper. Blend until smooth. Taste and adjust with more salt and pepper as desired. Add additional honey if you want your dressing to be sweet, the 1 tablespoon was enough for us.
  5. ASSEMBLY: If you want to serve this salad warm, dress immediately with the desired amount of dressing and serve. To serve cold, refrigerate the dressing and the salad ingredients separately for at least 1-2 hours. Toss half the dressing with the salad and adjust with additional dressing, salt, and pepper to taste.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 505Total Fat: 21gCarbohydrates: 60gFiber: 19gProtein: 21g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

Have you made this recipe?

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