In a medium saucepan, bring water or chicken broth to a boil. Add the couscous, stir, cover, and let it sit for 10 minutes to absorb the liquid. Fluff it with a fork to separate the grains.

While the couscous is cooking, bring a pot of water to a rolling boil. Blanch the frozen peas for just 1-2 minutes until they are bright green and tender. Immediately transfer them to an ice bath to halt the cooking process before draining.

In a large mixing bowl, gently toss the fluffed couscous with the blanched peas, chopped parsley, crumbled feta, and walnuts. Let the colors and textures mingle for a moment.

In a blender, combine fresh basil, olive oil, shallot, minced garlic, honey, white wine vinegar, red pepper flakes, kosher salt, and black pepper. Blend until smooth. Taste and adjust seasoning as needed.

Dress the tossed salad with your desired amount of basil vinaigrette. Mix well and serve immediately or refrigerate both the salad and dressing separately. Toss just before serving for a delightful chilled salad.