This salad is the perfect recipe for spring. I found this one from the Little Spice Jar website and can't get enough of it. I threw in some Persian cucumbers to add some crunch and omitted the cheese to keep in non-dairy. The hubby loved this one with a side of roasted chicken breast and it was great as left overs the next few days. Happy Eating !

COUSCOUS SALAD:

½ cup uncooked couscous (not pearl couscous)

½ cup water or chicken broth

16 ounces (about 3 cups) frozen peas

4 persian cucumbers chopped and diced

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

Start by making the couscous. In a medium saucepan, bring the cooking liquid to a boil. Once the liquid comes to a boil turn off the heat and add in the ½ cup couscous and let sit for 10 minutes. In another medium saucepan bring a few cups of water to a boil and add the frozen peas. Let the peas cook for about 3 minutes then drain and rinse with cold water and set aside.

For the Basil Vinaigrette add all ingredients into a high-speed blender or food processor and blend until smooth. In a large bowl add couscous, chopped walnuts, chopped cucumbers, peas, parsley and dressing. Mix well until fully combined. Add a protein of choice and enjoy! Stores well in the refrigerator for 5 days in glass Tupperware.