Spring Couscous Salad with Basil Vinaigrette

Ingredients

• Couscous

  Dry

  ½ cup or 87g

• Peas

  Green, frozen, unprepared

  3 cup or 402g

• Parsley

  Raw

  ½ cup or 30g

• Feta cheese

  ½ cup, crumbled or 75g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Honey

  1 tbsp or 21g

• Vinegar

  Cider

  3 tbsp or 45g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the couscous according to package directions.
2. Meanwhile, bring a large pot of water to a boil. Prepare an ice bath in a medium bowl.
3. Blanch the peas in boiling water for 1-2 minutes until bright green. Drain and transfer to the ice bath, then drain again before adding to the salad.
4. In a serving bowl, combine the fluffed couscous, peas, parsley, feta, and walnuts.
5. For the basil vinaigrette, blend basil, olive oil, shallot, garlic, honey, vinegar, a pinch of crushed red pepper flakes, salt, and pepper until smooth. Adjust seasoning to taste.
6. Serve warm with vinaigrette.

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