
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.
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