Pesto Couscous Salad

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The perfect veggie-packed salad to take with you on-the-go :-)

Domitille
Domitille
223

3 minutes

Prep time

5 minutes

Cook time

517 cal.

Per serving

Utensil

Knife

recipe

Couscous

Step 1

In a heat-proof bowl, add the couscous. Pour an equal amount of hot water over the couscous (ex. 1 cup couscous: 1 cup water). Cover & let it sit for 5 min.

Cherry tomatoes
Chickpeas (canned)

Step 2

Wash & cut the cherry tomatoes in half. Drain & rinse the chickpeas.

Step 3

After 5 min, fluff the semolina using a fork.

Arugula
Feta cheese (block)
Pesto

Step 4

Assemble the salad: couscous, tomatoes, chickpeas, arugula, feta, pesto & a generous drizzle of olive oil. Season to taste with salt & pepper. Toss & enjoy!

😋 Gourmet tipMarcy

Try making pesto from scratch! Search "Homemade Basil Pesto" in the app to learn how!

- Marcy, Food Editor

Nutrition facts

View nutritional information

Energy517 cal.
Fat30 g
Carbohydrates43 g
Protein16 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Pesto Couscous Salad" contains 517 Energy, 30 g of Fat, 43 g of Carbohydrates, 16 g of Protein, 6 g of Fiber.

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Pesto Couscous Salad
Very easy