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

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.

Servings 4


  • 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


  1. 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.

  2. Once couscous is cooked transfer it to a mixing bowl.  Add lemon zest, lemon juice, pesto, cheese and parsley.

  3. Taste for seasoning.Serve hot or cold.

Needed Items