rose reisman israeli couscous with mint parlesey pesto and feta cheese

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


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.
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