Food & Entertaining - Garden to Table

Israeli couscous with sage and almond pesto

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.



  • 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

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.

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

Follow Style At Home Online



Latest Contests

more contests