In a medium saucepan, bring 1 cup of water or chicken broth to a boil. Stir in 1 cup of couscous, cover, and let sit for 10 minutes. Fluff with a fork and cool slightly.

In a small pot, bring water to a boil and add 1 cup of frozen peas. Blanch for 1-2 minutes, then transfer to ice water. Drain and set aside.

In a large bowl, combine the cooled couscous, peas, ¼ cup chopped parsley, ½ cup crumbled feta, and ¼ cup chopped walnuts. Toss gently to mix.

In a blender, combine 1 cup basil leaves, ¼ cup olive oil, chopped shallot, minced garlic, 1 tablespoon honey, and 2 tablespoons vinegar. Blend until smooth, seasoning with salt and pepper.

Drizzle the basil vinaigrette over the salad and toss gently. For chilled servings, refrigerate for 1-2 hours before serving.