Green Couscous With Mint Pesto
Image by Jean Hanks
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:
–
– Spinach Salad With Strawberries and Feta
Jean Hanks is the Forward’s food intern.
This is a moment of great uncertainty. Here’s what you can do about it.
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news this Passover. All donations are being matched by the Forward Board - up to $100,000.
This is a moment of great uncertainty for the news media, for the Jewish people, and for our sacred democracy. It is a time of confusion and declining trust in public institutions. An era in which we need humans to report facts, conduct investigations that hold power to account, tell stories that matter and share honest discourse on all that divides us.
With no paywall or subscriptions, the Forward is entirely supported by readers like you. Every dollar you give this Passover is invested in the future of the Forward — and telling the American Jewish story fully and fairly.
The Forward doesn’t rely on funding from institutions like governments or your local Jewish federation. There are thousands of readers like you who give us $18 or $36 or $100 each month or year.
Support our mission to tell the Jewish story fully and fairly.
