Green Couscous With Mint Pesto

The couscous in this salad makes it filling and satisfying, while the avocado gives it a creamy consistency. Quinoa would also be great here.

1 cup cooked couscous
1 avocado, cubed
½ cup peas, fresh or frozen (I used frozen)
1 tablespoon walnuts, chopped
1 tablespoon lime juice
Fresh mint
Handful of fresh basil

For Mint Pesto
¼ cup olive oil
2 tablespoons walnuts
¼ cup mint
1 teaspoon lemon juice
¼ cup Parmesan cheese
Salt and pepper to taste

1) Blend the pesto ingredients in a food processor or blender and set aside.

2) Cook the couscous and let cool.

3) Mix the peas, avocado, couscous, lime juice and pesto together in a large serving bowl.

4) Garnish with walnuts, mint and basil.

My other salad recipes:
- Spring Seasonal Composed Salad
- Spinach Salad With Strawberries and Feta

Jean Hanks is the Forward’s food intern.

This story "Green Couscous With Mint Pesto" was written by Jean Hanks.

Tagged as:

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Green Couscous With Mint Pesto

Thank you!

This article has been sent!

Close
Close