Basil Pesto Israeli Couscous Salad

December 5, 2022
Posted in Recipes
December 5, 2022 Kate Morland
Basil Pesto Israeli Couscous

Full of summer flavours and nutrition, this is a crowd favourite; not only because it is super easy to make but because it tastes delicious.

Serves 4-6


  • 2 cups dry Israeli Couscous (this is a type of pasta)
  • 4 cups boiling water
  • Basil Pesto (either make yourself or buy ready made)
  • Cherry tomatoes, halved
  • Feta cheese, chopped into cubes
  • Spinach leaves finely sliced
  • Basil leaves to garnish


Cook Israeli couscous according to packet instructions. If no instructions, heat a little oil in a saucepan and stir dry couscous until starts to turn golden. Add boiling water, stir through and cover with lid to boil for 7mins. Stir occasionally to ensure it is not sticking. Remove from heat and leave lid on to steam for another 7mins. Water should have evaporated. Check that it is cooked e.g. not too firm to bite.

Rinse in a sieve with cold water to stop from sticking. Cool.

Meanwhile prepare the remaining ingredients and combine all. Enjoy either as a side salad, or add cooked chicken or strips of beef for a balanced meal.

Basil Pesto: This makes ~2 cups so you can save extra for garnishing other meals!

  • 2 cups basil leaves
  • 1/2 cup oil (I use ricebran)
  • 1 cup cashew nuts
  • Salt and pepper to season
  • 1/4 cup lemon juice (~1-2 lemons)
  • 1-2 cloves of garlic

Combine all ingredients into a food processor or use a blender stick to combine.

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