In a medium saucepan, bring 1 cup of water or chicken broth to a boil over medium-high heat. Stir in 1 cup of uncooked couscous, cover the pot, and remove it from heat. Let it sit for 10 minutes, allowing the couscous to absorb the liquid fully. Once done, fluff it with a fork to break up any clumps and set aside.

In a separate pot, bring a small amount of water to a rolling boil. Carefully add 1 cup of frozen peas and cook for 1-2 minutes, or until they turn bright green. Drain the peas and plunge them into a bowl of ice water to halt the cooking process and maintain their vibrant color. Let them cool for a few minutes before draining again.

In a large serving bowl, combine the fluffed couscous, drained peas, ½ cup of chopped parsley, 1 cup of crumbled feta cheese, and ½ cup of chopped walnuts. Toss everything together gently but thoroughly so that each ingredient is evenly distributed throughout the salad.

In a blender or food processor, combine 1 cup of fresh basil leaves, ½ cup of olive oil, 1 chopped shallot, 2 minced garlic cloves, 1 tablespoon of honey, 2 tablespoons of white wine vinegar, and a pinch of red pepper flakes. Blend until smooth, ensuring all ingredients are well incorporated. Taste and adjust seasoning with kosher salt and black pepper as needed.

Drizzle your homemade basil vinaigrette over the spring pea feta couscous salad. Toss the salad gently to coat all ingredients in the dressing. You can serve it immediately while warm or chill it for a refreshing cold salad.