In a medium saucepan, bring 1 cup of water or chicken broth to a rolling boil. Stir in 1 cup of couscous, cover the pot, and remove from heat. Let sit for about 10 minutes and fluff gently with a fork.

Fill a large pot with water and bring it to a boil. Prepare an ice bath. Add 1 cup of frozen peas to the boiling water and blanch for 1-2 minutes. Drain and transfer to the ice bath.

In a large serving bowl, combine the fluffed couscous, blanched peas, a handful of chopped parsley, crumbled feta, and chopped walnuts. Toss gently to combine.

In a blender, combine 1 cup of basil leaves, 1/2 cup of olive oil, a halved shallot, 1 clove of minced garlic, 1 tablespoon of honey, 2 tablespoons of white wine vinegar, and a pinch of red pepper flakes. Blend until smooth. Adjust seasoning with salt and pepper.

Drizzle the vinaigrette over the salad and toss until all ingredients are coated. Serve immediately or chill for an hour for enhanced flavors.