Got fifteen quick minutes to give this lunch idea a go? Introducing a wholesome dish featuring Israeli couscous with silky baby spinach and basil pesto melted into it, plus a burst of sweetness from the cherry tomatoes. The only thing that could make this better is some crumbly feta to go over the top. Oh wait, we've got that too! Enjoy.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
Garlic & Herb Seasoning
1 punnet
cherry tomatoes
1 bunch
basil
1
lemon
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
2 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 packet
feta cheese
(Contains Milk; May be present Tree Nuts. )
olive oil
1.25 cup
water
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the garlic & herb seasoning and the water, then season with salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, halve the cherry tomatoes. Roughly chop the basil. Zest the lemon to get a pinch, then slice into wedges.
When the couscous is done, add the basil pesto, tomatoes, baby spinach leaves, lemon zest and a squeeze of lemon juice. Toss to combine and season to taste. Divide the couscous salad between 2 reusable containers. Top with basil and any remaining lemon wedges. Refrigerate.
At lunchtime, toss the pesto and cherry tomato Israeli couscous salad and season to taste. Top each salad with the roasted almonds and crumbled feta. Serve with the lemon wedges.