Israeli couscous salad with peas and pesto

Too few ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g Israeli couscous
150 g peas (frozen)
30 g raisins
30 g sliced almonds (toasted)
30 g parsley
20 g basil
lemon
olive oil
salt
pepper

Utensils

  • pot
  • fine sieve
  • immersion blender
  • knife
  • cutting board
  • Step 1/2

    Cook the Israeli couscous in salted water according to the package instructions until al dente. Right before the end of the cooking time, add the peas and cook for another minute. Then rinse under cold water.
    • 200 g Israeli couscous
    • 150 g peas (frozen)
    • pot
    • fine sieve

    Cook the Israeli couscous in salted water according to the package instructions until al dente. Right before the end of the cooking time, add the peas and cook for another minute. Then rinse under cold water.

  • Step 2/2

    Coarsely chop the raisins. Blend parsley, basil, lemon juice and olive oil together in a blender to make a fine pesto. Season to taste with salt and pepper. Mix pesto with couscous and peas. Arrange on plates and garnish with raisins and almonds. Enjoy!
    • 30 g raisins
    • 30 g parsley
    • 20 g basil
    • lemon
    • olive oil
    • salt
    • pepper
    • 30 g sliced almonds (toasted)
    • immersion blender
    • knife
    • cutting board

    Coarsely chop the raisins. Blend parsley, basil, lemon juice and olive oil together in a blender to make a fine pesto. Season to taste with salt and pepper. Mix pesto with couscous and peas. Arrange on plates and garnish with raisins and almonds. Enjoy!

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