Cous cous with red pesto. Fluff couscous with a fork to separate grains. Toss to combine and set aside. Special favorites are their frozen berries, whole wheat spaghetti, Fit and Active sorbet bars, and red pepper hummus.

If truth be told, it didn't start out as a salad; I made it one day as a quick, warm, all in one lunch with stuff I had in the fridge. It turned out to be such a big hit that it now makes a regular appearance for lunch (packed. This cauliflower couscous recipe with chickpeas and sultanas is a tasty North African-inspired dish. You can cook Cous cous with red pesto using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Cous cous with red pesto

You need 1 cup of dried cous cous.
Prepare 1 small of red onion.
It's 1 small of jar of red pesto (190g).
Prepare 1 tbsp of olive oil.

If you don't have red onions, try using white, brown or spring onions. To make the pesto, put the hazelnuts in a blender along with the rocket, garlic, Parmesan. Add couscous, tofu, peas and the roasted red pepper and return to a simmer. Cover and remove from the heat.

Cous cous with red pesto instructions

Cook cous cous as described on pack..
Slice onion and add to heated frying pan with 1 tbsp of olive oil..
When onion has softened, add red pesto, stir, then add cous cous and stir until mixed well..
Season to taste..

Then I realized this recipe doesn't take much. Mint leaves add a fresh, bright note that balances out the salty Feta. Couscous pearls, also known as Israeli Couscous, are small balls of toasted semolina flour. In Israel they are called Ptitim. Tri-color Pearl Couscous is at once delicious and daring!