Israeli Couscous Salad with Pesto
Portions:
35Preparation Time:
Cooking Time:
Ingredients
2 kg dry Israeli couscous
1 bag (2kg)
Arctic Gardens Garden bean blend
4 cups (1L) Pesto
8 Lemons, juice and zest
1 bunch Parsley, chopped
1 bunch Basil, chopped
Salt and pepper to taste
8 cups (2L) Feta, diced
2 cups (500mL) Roasted pumpkin seeds
Preparation
1. Cook Israeli couscous. Cool under cold water and set aside to chill.
2. Cook Garden bean blend for 3 minutes in a pot of boiling water. Cool under cold water and set aside to chill.
3. Combine pesto, lemon juice, lemon zest and herbs in a bowl. Season to taste with salt and pepper.
4. Add Israeli couscous, Garden bean blend and feta cheese, then mix well.
5. Serve with roasted pumpkin seeds as garnish.
