How to make it

1. https://www.youtube.com/embed/uKxpAeh1Nkk
2. In a medium saucepan, bring the chicken broth and Lee Kum Kee Panda Brand Cooking Soy Sauce to boil. Remove the saucepan from the heat, stir in the couscous, cover and let sit for 10 minutes. Fluff with fork.
3. While the couscous is cooking, heat a large pot of water to boil. In a medium bowl, create an ice bath with lots of ice and water, set aside. Add the frozen peas to the boiling water and let blanch for 1-2 minutes or until the peas turn bright green and are warmed all the way through. Drain in a colander, and immediately drop the peas into the ice water bath so they stop cooking. Drain from ice water before adding to salad.
4. In a serving bowl, combine the fluffed couscous, peas, parsley, feta, and pecans.
5. Combine the dressing ingredients for the basil vinaigrette in a blender, using a big pinch of salt and pepper. Blend until the dressing is smooth. Taste and adjust the salt and pepper to taste. 
6. Dress the salad immediately with the desired amount of dressing and serve. Enjoy!