Here is another quick side dish that goes with just about anything you make for a main. I like Israeli Couscous better than regular couscous because it has more of a bite to it and it doesn’t clump as badly. But, if you prefer the smaller granules then use regular couscous.
Israeli Couscous with Basil Pesto
A delicious side dish that is easy to make and can be adjusted to your liking. Add cherry tomatoes, feta, toasted pine nuts... the possibilies are endless.
- 1 Cup Israeli couscous
- 1 1/2 Cups Water
- 1 teaspoon Kosher salt
- zest of half a lemon
- juice of half a lemon
- 2 Tablespoons Prepared Basil Pesto
- 1/4 Cup Parmesan, grated
- 1 Tablespoon Fresh Parsley, chopped
In a medium sized pot, heat water until it comes to a boil. Add salt and couscous. Stir to ensure it does not stick together. Cover with a lid and let cook for about 8-10 minutes, or until al dente.
Once couscous is cooked transfer it to a mixing bowl. Add lemon zest, lemon juice, pesto, cheese and parsley.
Taste for seasoning.Serve hot or cold.