In a medium saucepan, bring 1 cup of water or chicken broth to a rolling boil. Stir in 1 cup of couscous, then cover and remove from heat. Let sit for about 10 minutes until liquid absorbs.

Meanwhile, bring a small pot of salted water to a boil. Add 1 cup of frozen peas and cook for 1-2 minutes until bright green. Transfer to an ice bath to halt cooking, then drain.

In a large mixing bowl, combine the fluffed couscous, blanched peas, ½ cup chopped parsley, ½ cup crumbled feta, and ½ cup chopped walnuts. Toss gently.

In a blender, combine ¼ cup basil leaves, ⅓ cup olive oil, 1 finely chopped shallot, 1 minced garlic clove, 1 tablespoon honey, and 2 tablespoons white wine vinegar. Blend until smooth.

Just before serving, drizzle vinaigrette over the salad mixture, tossing gently. Serve immediately, or refrigerate for 1-2 hours before serving for better flavor.