Israeli Couscous with Pesto & Veggies

Couscous was something I had multiple times a week as a baby and now, at age almost-twenty, it’s still a favourite (although I’ve come a long way from eating it off a highchair tray). The Israeli variation just makes recipes slightly more interesting, it steps up any simple salad. It’s great, versatile base that can really be mixed with anything, approved by babies and adults alike.

Serves 3-4


1 1/2 cups israeli couscous

1 1/2 cups fresh basil

1 clove garlic

3/4 cup grated parmesan cheese

1/2 cup pine nuts

3 tbsp olive oil

3 tbsp lemon juice



1/2 red onion

1 small zucchini

1 pepper

Chili flakes

1.In a medium pot, bring the couscous and 3 cups of water to a boil. Cover, turn heat to low and let cook for about 10 minutes or until all the water is absorbed and the couscous is tender.DSC00336 2. To make the pesto, combine the basil, garlic, cheese, pine nuts, oil, lemon juice and a pinch of salt in a blender until smooth. Set asideDSC00340 DSC003493. Heat some olive oil in a sauté pan. Slice the onion and cook for a few minutes, then add the chopped pepper and zucchini as well. Cook until veggies are tender and begin to brown DSC00344 4. To assemble the salad, spread the couscous in a large bowl and mix in the pesto and veggies. Stir well and top with salt, pepper and chili flakes. Enjoy!
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