My Spring Basil and Pea salad with prosciutto is a light salad that is perfect with a bowl of tomato basil soup. Sometimes I leave off the ham, while others times I add red pepper flakes to make it more spicy. This is such a basic dish that can be manipulated based on what you have fresh in the house. For example, you can add almonds and mandarin oranges and cranberries to change it entirely to something sweet!
You’ll need: ½ cup uncooked couscous (not pearl couscous)
½ cup water or chicken broth
16 ounces (about 3 cups) frozen peas
½ cup chopped parsley
½ cup crumbled feta cheese
½ cup chopped walnuts or pecans
What You’ll Do:
In a medium saucepan, bring the cooking liquid to boil. Remove the saucepan from the heat, stir in the couscous, cover and let sit for 10 minutes. Fluff with fork. While the couscous is cooking, heat a large pot of water to boil. In a medium bowl, create an ice bath with lots of ice and water, set aside. Add the frozen peas to the boiling water and let blanch for 1-2 minutes or until the peas turn bright green and are warmed all the way through. Drain in a colander, and immediately drop the peas into the ice water bath so they stop cooking. Drain from ice water before adding to salad. In a serving bowl, combine the fluffed couscous, peas, parsley, and feta.
