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, english

  ½ cup, chopped or 59g

• 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 instructions.
2. Bring a large pot of water to a boil and prepare an ice bath in a medium bowl.
3. Blanch the peas in the boiling water for 1-2 minutes until bright green, then transfer to the ice bath. Drain and set aside.
4. In a serving bowl, combine the fluffed couscous, peas, parsley, feta, and walnuts.
5. To make the basil vinaigrette, blend basil, olive oil, shallot, garlic, honey, vinegar, crushed red pepper flakes, salt, and pepper until smooth. Adjust seasoning to taste.
6. Serve the salad warm with the basil vinaigrette.

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