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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!

Like Nigella Lawson, I think the green pea is completely underutilized and unappreciated in most of our day-to-day cooking.  For those of you who are not food-obsessed like me, let me tell you a little about the wonderfully talented and brilliant, Nigella Lawson.

Born in 1960, Nigella is an English journalist, and television personality.  After graduating from Oxford University, she started working as a book reviewer and restaurant critic, and later became the literary editor of The Sunday Times.  After a career in journalism as a freelance writer, she published her first cookbook, titled How to Eat.  In 2000, she won the British Book Award for Author of the Year for her cookbook, How to Be a Domestic Goddess. 

I found Nigella Lawson after she started hosting her own cooking televsion show in 1999 – Nigella Bites.  With much success (over 3 million cookbooks sold worldwide, a Guild of Food Writers Award, a daytime talkshow, three more television series, and her own cookware line) she was not sheltered from controversy.  

In 2013, Nigella found herself in a unsettling marriage which ended in divorce.  This, after a previous marriage found her a widow at a young age.  There was also a drug use scandal as well.  But, private life aside, Nigella is an accomplished cook and one of the most entertaining and facinating chefs to watch.  I’m addicted to the Food Network because of shows like hers, The Pioneer Woman, Farmhouse Rules, Barefoot Contessa, and Southern at Heart.

I’m a Food Network junkie – really!  I could watch it all day, every day.  If I had to choose my favourite cooking show of all time, it would be a tie between Julia Childs’ The Master Chef, and Two Fat Ladies with Jennifer Paterson and Clarissa Dickson Wright – God, I miss those shows!

You might be asking yourself why I’m going on and on about Nigella.  Well, the answer is simple – the woman loves green peas.  I swear, Dear Reader, every second recipe she prepares, has green peas in it and she couldn’t be more proud of it and her love for the simple, inexpensive vegetable.  Couscous Green Pea Salad with Almonds and Feta makes me think of Nigella and her green pea obsession.  Ha!

Recently, John.e and I were having a discussion about how I could incorporate more protein into the vegetarian meals that I prepare for him and McKenna.  A quick Google search taught me that green peas are actually quite a good source of protein.  In fact, green peas boast eight grams of protein for just one cup.  Is it any wonder I loaded this couscous dish up with the underestimated green pea?

Oh, and if you notice, I used the mini frozen green pea for this recipe.  I prefer the smaller green peas, personally.  You can feel free to use the regular frozen green peas.  Just don’t – under any circumstance – use canned green peas.  They are squishy, chemically processed, and just plain gross.  (Not that I’m overly opinionated or anything!)

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Couscous Green Pea Salad with Almonds and Feta

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!
Course Main Course, Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author Lord Byron's Kitchen


  • 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.

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