Grow your own garden-fresh herbs for this tasty couscous salad your friends and family are sure to enjoy all summer long.
- 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
- 1 tbsp vegetable oil
- 1 1⁄2 cups uncooked Israeli couscous
- 1 avocado, pitted and sliced
- 3 heirloom tomatoes, sliced
- Freshly grated Parmesan
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.