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Couscous pesto salad

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Ingredients for 4 servings:

  • 250 g couscous
  • 80 g dried tomatoes
  • 125g mozzarella
  • 190 g pesto, green
  • 4 tbsp olive oil
  • vegetable broth
  • Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a simple salad, for example with grilled food or brunch

Pour the appropriate amount of vegetable stock over the couscous according to the instructions and let it swell for about 5-10 minutes. The amount of water recommended varies depending on the type of couscous; replace this amount with vegetable stock. In the meantime, finely chop the tomatoes (I always use a food processor) and cut the mozzarella into small cubes. Then mix the couscous, tomatoes, and mozzarella together and season with pesto, Parmesan, and olive oil. Since the mixture is very thick, I like to use a food processor with a dough hook. This salad makes a delicious side dish for barbecues.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Couscous pesto salad