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

In a small pot, bring water to a rapid boil. Add 1 cup of frozen peas and blanch for 1-2 minutes until vibrant green. Transfer to an ice bath to halt cooking.

In a large mixing bowl, combine the fluffed couscous, blanched peas, ¼ cup chopped parsley, ½ cup crumbled feta, and ¼ cup chopped walnuts. Toss gently.

In a blender, combine 1 cup basil leaves, ¼ cup olive oil, 1 finely chopped shallot, 1 minced garlic clove, 1 tablespoon honey, 2 tablespoons white wine vinegar, and a pinch of red pepper flakes. Blend until smooth and adjust seasoning.

Pour the vinaigrette over the salad mixture and toss gently. For a chilled salad, refrigerate for at least 30 minutes before serving.