Green Couscous With Mint Pesto

Image by Jean Hanks

By Jean Hanks June 7, 2015

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.

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