Pesto & Tomato Pearl Couscous Salad with Creamy Fetta & Almonds
Quick Prep | Ready in 15 | Serves 2
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
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
/ Serving 2 people
1 packet
pearl couscous
(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)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 Tree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)1 packet
fetta cubes
(ContainsMilk)Not included in your delivery
olive oil
1.25 cup
water
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 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.
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.