Food & Entertaining - Garden to Table

Israeli couscous with sage and almond pesto

By
Claire Stubbs
Photography by
Maya Visnyei

Homemade pesto gives this couscous its garden-fresh flavour.

Grow your own garden-fresh herbs for this tasty couscous salad your friends and family are sure to enjoy all summer long.

recipe-couscous-salad.jpg

Ingredients
Pesto

  • 1⁄2 cup slivered almonds
  • 1 1⁄2 cups packed fresh basil leaves
  • 1⁄4 cup fresh sage leaves
  • 3⁄4 cup olive oil
  • 2 cloves garlic, minced
  • 1⁄4 cup finely grated Parmesan
  • 1⁄2 tsp sea salt


Couscous

  • 1 tbsp vegetable oil
  • 1 1⁄2 cups uncooked Israeli couscous
  • 1 avocado, pitted and sliced
  • 3 heirloom tomatoes, sliced
  • Freshly grated Parmesan


Directions
1
Preheat the oven to 375°F.

2 Place the almonds on a baking sheet and toast in the oven for 10 to 12 minutes, until golden. Let cool for 10 minutes.

3 Place the basil, sage, olive oil and garlic in a food processor and process for about 30 seconds. The mixture will stay bright green if not processed for too long. Scrape down the sides of the food processor with a spatula. Add the toasted almonds and pulse for 30 seconds. Transfer to a bowl and mix in the Parmesan and salt.

4 For the Israeli couscous, heat the vegetable oil in a skillet over medium heat. Add the couscous and cook, stirring, for 4 minutes, until it’s lightly browned. Add 21⁄2 cups water and simmer, covered, for 8 minutes or until al dente, stirring occasionally.

5 Remove the lid, stir in the pesto and let stand for 3 minutes before serving. The couscous can be served hot or at room temperature.

6
Divide the avocado and tomatoes evenly among four plates. Spoon the couscous onto the plates and serve with the extra Parmesan.

Serves 4.

Read more in Food & Entertaining and Garden to Table

  • Page 1: Recipe: Israeli couscous with sage and almond pesto

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