Couscous Green Pea Salad with Almonds and Feta
Main Course, Salad
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!
small white onion,
dried red chili flakes
plus more for garnish, optional
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.