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!