Israeli Couscous Pesto Salad
Sweet corn, tomatoes and avocado are packed into this Israeli Couscous Pesto Salad for a fresh and filling meal for a crowd or an awesome weekday lunch.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 1 cup dried israeli couscous
- 2 cups mixed baby greens
- 1 cup cherry tomatoes, halved
- 1 avocado, pitted, peeled and chopped
- 1/2 cup frozen corn, thawed and roasted or grilled fresh sweet corn cut from the cob
- 1/4 cup shaved parmesan cheese
- 1/4 cup pepitas
- 1/4 cup dried cranberries
- Pesto Yogurt Dressing
- 1/2 cup pesto
- 1/2 cup plain Greek yogurt
- 1 small shallot, finely chopped
- 1 tablespoon fresh lemon juice
- Pinch salt and pepper
- 2 to 4 tablespoons milk
Instructions
- Cook the couscous according to package directions. Cool completely.
- Meanwhile, in a large bowl, stir together the pesto, yogurt, shallot, lemon juice, salt and pepper and just enough milk to get desired consistency. Depending on the thickness of your pesto and yogurt you may need to add some additional milk to get just the right consistency.
- Stir the cooled couscous and remaining salad ingredients into the dressing and toss to coat. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 7g
- Sodium: 291mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 8mg
Find it online: https://www.bourbonandhoney.com/israeli-couscous-pesto-salad/