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Pesto & Tomato Pearl Couscous Salad with Creamy Fetta & Almonds

Pesto & Tomato Pearl Couscous Salad with Creamy Fetta & Almonds

Pesto & Tomato Pearl Couscous Salad with Creamy Fetta & Almonds

Quick Prep | Ready in 15 | Serves 2

Up to 180$ + Free Treats / Extras for Life

Got 15 quick minutes to give this lunch idea a go? We love the tender texture of pearl couscous combined with the sweetness of cherry tomatoes, basil pesto and creamy fetta cheese. It's the perfect salad to prep and take anywhere or make on the spot.

This recipe is under 650kcal per serving

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

pearl couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

garlic & herb seasoning

1 punnet

cherry tomatoes

1 punnet

basil

1

lemon

1 sachet

basil pesto

(Contains: Milk;)

1 bag

baby spinach leaves

2 packet

roasted almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Values

per serving

Energy (kJ)2106 kJ

Fat27.9 g

of which saturates5.6 g

Carbohydrate42.5 g

of which sugars5.6 g

Protein18.1 g

Sodium843 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

Cooking Steps

1

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the garlic & herb seasoning, the water and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

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.

3

When the couscous is done, add the basil pesto, tomatoes, baby spinach leaves, lemon zest and a squeeze of lemon juice to the saucepan. Toss to combine and season to taste. Divide the couscous salad between two containers and top with basil. Refrigerate.

4

At lunch, toss the pesto and tomato pearl couscous salad and season to taste. Top with the roasted almonds and crumbled fetta cubes. Serve with any remaining lemon wedges.

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