Friday, 14 September 2012

Israeli Couscous Pesto Salad

This salad is light and colorful and makes for a tasty side dish.


To make the pesto, follow recipe under heading Power Packed Basil Pesto  on this blog site
250g gourmet pearl couscous
1 massel stock cube (chicken like or vegetable)
300g sweet potato, peeled and cut into bite size pieces
1 1/2 large red capsicum (peppers), quartered and deseeded
1 large red onion peeled, cut in half then quartered
Juice of half a medium lemon (or to taste)
Salt to taste 
Extra virgin olive oil to drizzle


_  Prepare vegetable. 
Place vegetables on a baking tray, place in a hot oven and cook until just tender. When done remove from heat and allow to cool. 
_  Remove capsicum cover with plastic wrap and set a side 10 minutes, then peel off skin and cut into bite size pieces.

Cook couscous according to packet instructions. Where it says boil water then add couscous, dissolve a massel stock cube in the water for extra flavor, then add couscous. 
_ When couscous is cooked remove from heat and let it rest and cool down. Fluff up with a fork to separate so couscous does not stick together. 
Prepare basil pesto.


 Gently stir 3-4 tablespoons or (to your taste) of prepared pesto through couscous. Add vegetables and toss. Season with lemon juice, drizzle with extra virgin olive oil and salt to taste.

1 Peter 5:7 Casting all your care upon him for he careth for you
Posted by Yiannoulla Burness

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