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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
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

pearl couscous

(ContainsGluten)

1 sachet

garlic & herb seasoning

1 punnet

cherry tomatoes

1 punnet

basil

1

lemon

1 sachet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

baby spinach leaves

2 packet

roasted almonds

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

1 packet

fetta cubes

(ContainsMilk)

Not included in your delivery

Olive Oil

1.25 cup

water

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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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 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.

4

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.