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.

This is also a great side dish to take to a party if you are going to a pot luck or take to a picnic or make and save for lunch throughout the week. It saves beautifully and it can be eaten hot or cold.

Israeli Couscous with Basil Pesto

Makes 4 Servings

1 cup Israeli couscous

1 1/4 cup water

1 Tablespoon salt

zest of half a lemon

juice of half a lemon

2 Tablespoons prepared Basil Pesto

1/4 cup Parmesan, grated

1 Tablespoon 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 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.