Spring Couscous Salad with Basil Vinaigrette

Ingredients

• Couscous

  Dry

  8 tbsp or 87g

• Peas

  Green, frozen, unprepared

  4 cup or 536g

• Parsley

  Raw

  8 tbsp or 30g

• Feta cheese

  4 oz or 113g

• Walnuts

  Nuts, english

  2 oz (14 halves) or 57g

• 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

  2 tbsp or 30g

• 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 cooked couscous, peas, chopped parsley, crumbled feta, and chopped walnuts.
5. To make the basil vinaigrette, blend basil, olive oil, shallot, garlic, honey, apple cider vinegar, a pinch of crushed red pepper flakes, salt, and pepper until smooth. Adjust to taste.
6. Serve the salad warm with the basil vinaigrette.