Pesto & Cherry Tomato Israeli Couscous Salad with Feta & Almonds
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Pesto & Cherry Tomato Israeli Couscous Salad with Feta & Almonds

Pesto & Cherry Tomato Israeli Couscous Salad with Feta & Almonds

Quick Prep | Ready in 15 | Serves 2

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.

Allergens:
Gluten
Milk
Almond
Cashew
Pine Nut
Walnut

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

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. )

Not included in your delivery

olive oil

1.25 cup

water

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Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)2633 kJ
Fat41 g
of which saturates7.7 g
Carbohydrate43.8 g
of which sugars3.9 g
Dietary Fibre0 g
Protein20.4 g
Cholesterol0 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook the couscous
1

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.

Get prepped
2

While the couscous is cooking, halve the cherry tomatoes. Roughly chop the basil. Zest the lemon to get a pinch, then slice into wedges.

Pack it up
3

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.

Serve
4

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.