Pesto & Cherry Tomato Israeli Couscous Salad with Feta & Almonds
Quick Prep | Ready in 15 | Serves 2
- Gluten
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- Traces of Tree Nuts
- May contain traces of allergens
Got fifteen quick minutes to give this lunch idea a go? Introducing a wholesome dish featuring Israeli couscous with silky 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 feta to go over the top. Oh wait, we've got that too! Enjoy.
Ingredients
1 packet
Israeli couscous
(Contains: Gluten; )
1 sachet
Garlic & Herb Seasoning
1 punnet
cherry tomatoes
1 bunch
basil
1
lemon
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
2 packet
roasted almonds
(Contains: Almond; )
2 packet
feta cheese
(Contains: Milk; May be present: Tree Nuts)
Not included in your delivery
olive oil
1.25 cup
water
Nutrition Values
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. Roughly chop the basil. 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 2 reusable containers. Top with basil and 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 feta. Serve with the lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious and yummy, with some preferring it without pesto. Consider adding red capsicum for extra flavour.
- Ease of prep: Quick and easy to prepare, making it great for work lunches or a fast dinner option.
- Suggestions: Try serving cold; some found it better chilled. Consider reducing the amount of almonds by half.
- Next-day meals: Keeps well in the fridge, staying fresh for up to two days after preparation.
