HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto & 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

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Got fifteen quick minutes to give this lunch idea a go? We love the tender texture of pearl couscous and combined with the burst of sweetness of cherry tomatoes, rich basil pesto and creamy fetta cheese, this is a salad to remember! Perfect to prep and take anywhere or made on the spot for an instant lunch.

Tags:Under 650kcal
Allergens:GlutenMilkTree Nuts

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 difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

pearl couscous


1 sachet

garlic & herb seasoning

1 punnet

cherry tomatoes

1 punnet




1 sachet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

baby spinach leaves

2 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

fetta cubes


Not included in your delivery

Olive Oil

1.25 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2114 kJ
Fat27.2 g
of which saturates5.7 g
Carbohydrate42.6 g
of which sugars5.8 g
Protein18.1 g
Sodium841 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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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.


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 cooked, 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 reusable containers and top with basil. Refrigerate.


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