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.
A message from our Publisher & CEO Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.
This is a great time to support independent Jewish journalism, because every dollar goes twice as far.
— Rachel Fishman Feddersen, Publisher and CEO
