In a medium saucepan, bring 1 cup of water or chicken broth to a boil. Stir in 1 cup of couscous, cover, and remove from heat. Let steam for 10 minutes and fluff.

In a large pot, bring water to a boil. Add frozen peas and blanch for 1-2 minutes. Transfer to ice bath and drain.

In a large serving bowl, combine the fluffed couscous with blanched peas, parsley, feta cheese, and walnuts. Gently fold together.

In a small blender, combine basil leaves, olive oil, shallot, garlic, honey, vinegar, red pepper flakes, salt, and pepper. Blend until smooth and adjust seasoning.

Toss the salad with the vinaigrette until evenly coated. Serve warm or chill for later.