Pesto & Cherry Tomato Israeli Couscous Salad with Feta & Almonds
Quick Prep | Ready in 15 | Serves 2
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 crumnbly feta to go over the top. Oh wait, we've got that too! Enjoy.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 2 people
/ serving 2 people
1 packet
Israeli couscous
(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)1 sachet
garlic & herb seasoning
1 punnet
cherry tomatoes
1 bunch
basil
1
lemon
1 packet
basil pesto
(ContainsMilk, Tree Nuts)1 bag
baby spinach leaves
2 packet
roasted almonds
(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)2 packet
feta cheese
(ContainsMilk)Not included in your delivery
olive oil
1.25 cup
water
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 pesto and cherry tomato Israeli 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 and season to taste. Top each salad with the roasted almonds and crumbled feta. Serve with the lemon wedges.