Spring Pea & Couscous Salad
Ingredients:
1 cup pearled couscous
2 cups of raw organic peas
A bunch of basil (about 1 cup packed)
Good feta cheese
1 tbsp Raw organic honey
Juice of 1 lime
1 shallot
½ cup EVOO
½ cup walnuts, almonds, sunflower seeds, or pecans (chopped)
Salt & pepper
Tools:
Instant pot or stovetop pot
Another, smaller stovetop pot
Food processor or blender
Instructions:
Cook pearled couscous according to instructions and allow to cool
Bring a medium pot of water to a robust simmer
While the water is heating, make the dressing by adding basil, EVOO, lime juice, honey, shallot, salt, and pepper to the food processor or blender. Pulse to combine.
Blanch your raw peas in simmering water for just a few minutes. You don’t want to boil the life out of them. They should still feel buoyant as you chew.
Strain the peas from the water and allow to cool slightly
In a large salad bowl, toss the cooled couscous and peas. Crumble in ⅓ to ½ cup of feta cheese. Add in your nuts/seeds. Top with dressing and toss gently.
Serve & enJOY!