Bring your choice of water or chicken broth to a rolling boil. Add the couscous, cover, and let it rest for about 10 minutes until fluffy. Fluff the couscous with a fork to prevent clumping.

In a pot of boiling water, blanch those vibrant peas for 1-2 minutes. Quickly transfer them to ice water to maintain their beautiful color and crispness.

In a blender, combine fresh basil, olive oil, shallot, minced garlic, honey, white wine vinegar, red pepper flakes, kosher salt, and black pepper. Blend until smooth and fragrant.

In a large bowl, toss the fluffy couscous with the blanched peas, chopped parsley, crumbled feta, and walnuts until well combined.

If you prefer a warm salad, drizzle your prepared dressing over the mixture and serve immediately. For a refreshing cold salad, chill the ingredients and dressing separately before combining them and serving after 1-2 hours in the fridge.