Couscous Green Pea Salad with Almonds and Feta

Course: Main Course, Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Author: Lord Byron's Kitchen
Delightful and flavourful, Couscous Green Pea Salad with Almonds and Feta is tossed with a tangy and spicy vinaigrette and served cold – fresh and delicious meals couldn’t possibly get any better than this!
Print Recipe


  • 4 cups cooked couscous, cooled
  • 4 cups green peas, frozen
  • 1 clove garlic, minced
  • 1 small white onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried red chili flakes
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/4 cup almonds, sliced
  • 1/2 cup feta crumbles, plus more for garnish, optional
  • 1/4 cup fresh parsley, chopped (plus more for garnish, optional)


  • Over medium heat, in a large skillet, add one tablespoon of hte olive oil along with the onion. Saute unitl the onion is just cooked through - about 3 minutes.
  • Add the garlic and stir into the onions. Saute for 2 minutes.
  • Add the frozen peas and stir into the onion and garlic mixture. Saute for 5 minutes. Remove from heat and allow peas to completely cool.
  • In the meantime, whisk together the other tablespoon of olive oil, salt, pepper, vinegar, honey, red chili flakes, and parsley. Set aside.
  • Add the cooked and cooled couscous, along with the almonds, to the cooled pea and onion mixture. Toss to combine.
  • Pour over the sauce and add the feta crumbles; toss to coat.
  • Serve at room temperature or chilled.


To serve chilled, transfer the contents of the skillet to a food-safe container with a tight fitting lid. Place in refrigerator for 2 hours.
Store leftovers in refrigerator for up to four days.