Pesto & Cherry Tomato Israeli Couscous Salad with Crumbly Cheese & Almonds
Quick Prep | Ready in 15 | Serves 2
Got 15 quick minutes to give this lunch idea a go? Introducing a wholesome dish featuring Israeli couscous with baby spinach and basil pesto melted into it, plus a burst of sweetness from the cherry tomatoes. The only thing that could make this better is some crumbly cheese to go over the top. Oh wait, we've got that too! Enjoy.
This recipe is under 650kcal per serving
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Israeli couscous
(Contains: Gluten; )
1 sachet
Garlic & Herb Seasoning
1 punnet
cherry tomatoes
½
lemon
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
2 packet
roasted almonds
(Contains: Almond; )
1 block
Greek salad cheese/feta cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the garlic & herb seasoning and the water, then season with salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, halve the cherry tomatoes. Zest the lemon to get a pinch, then slice into wedges.
When the couscous is done, add the basil pesto, tomatoes, baby spinach leaves, lemon zest and a squeeze of lemon juice. Toss to combine and season to taste. Divide the couscous salad between two reusable containers. Top with any remaining lemon wedges. Refrigerate.
At lunchtime, toss the pesto and cherry tomato Israeli couscous salad and season to taste. Top each salad with the roasted almonds and crumbled cheese. Serve with the lemon wedges.
