Looking for a change when making a grain-based salad? Try Israeli couscous, also known as pearl pasta. The addition of mint in the pesto makes this a perfect spring dish.
INGREDIENTS
1 cup Israeli couscous
1 cup frozen green peas
1/3 cup crumbled feta cheese
Pesto
1 cup parsley leaves
1 cup mint leaves
3 Tbsp chopped or sliced almonds
1 garlic clove
¼ cup grated Parmesan cheese
¼ cup olive oil
Salt and pepper
1 cup frozen green peas
1/3 cup crumbled feta cheese
Pesto
1 cup parsley leaves
1 cup mint leaves
3 Tbsp chopped or sliced almonds
1 garlic clove
¼ cup grated Parmesan cheese
¼ cup olive oil
Salt and pepper
INSTRUCTIONS
1. Bring a medium pot of water to a boil. Add couscous and bring back to a boil, cooking just until tender, about 8 minutes. Add peas during the last few minutes. Drain well and place in serving bowl. Add feta.
2. To make the pesto: In bowl of a small food processor, puree all ingredients. If too dry, add a little more oil or water. Pour over couscous and mix well.
2. To make the pesto: In bowl of a small food processor, puree all ingredients. If too dry, add a little more oil or water. Pour over couscous and mix well.
NOTES
Serves 6
Nutritional Information per Serving
Calories 220
Fat 14g
Saturated Fat 3.5g
Cholesterol 10mg
Sodium 200mg
Carbohydrates 16g
Fibre 2g
Protein 7g
Nutritional Information per Serving
Calories 220
Fat 14g
Saturated Fat 3.5g
Cholesterol 10mg
Sodium 200mg
Carbohydrates 16g
Fibre 2g
Protein 7g
