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.