In a medium saucepan, bring 1 cup of water or chicken broth to a boil over medium heat. Stir in 1 cup of couscous, cover with a lid, and remove from heat. Allow it to sit for about 10 minutes until the liquid is absorbed and the couscous is tender. Fluff it gently with a fork to prevent any clumping.

Bring a large pot of water to a boil, then add 1 cup of frozen peas to the boiling water. Blanch the peas for about 1-2 minutes, until they are bright green and tender. Immediately transfer them to an ice bath to stop the cooking process. After a few minutes, drain the peas and set aside to cool.

In a large mixing bowl, combine the fluffed couscous, blanched peas, ¼ cup of chopped parsley, ½ cup of crumbled feta cheese, and ¼ cup of chopped walnuts or pecans. Gently toss the ingredients together to distribute them evenly, allowing the flavors to meld in the Spring Pea Feta Couscous Salad.

In a blender or food processor, combine a handful of basil leaves, ¼ cup of olive oil, 1 chopped shallot, 1 minced garlic clove, 1 tablespoon of honey, and 2 tablespoons of white wine vinegar. Blend until smooth, adjusting with a pinch of salt and black pepper to taste.

If you’re serving the Spring Pea Feta Couscous Salad warm, immediately drizzle the dressing over the mixed ingredients and toss to coat. For a chilled salad, transfer the components to the refrigerator for 1-2 hours, allowing the flavors to develop.