This summer homemade pesto has become a favorite for my daughter Addison and me to prepare. It’s easy and fun to make and a great kitchen project for us to do together. SInce we have been making pesto almost biweekly I have had to come up with new ways to use it. Check out this recipe for Israeli Couscous Pesto Salad. —
Ingredients (Makes eight servings)
2 cups Israeli couscous or pearl couscous
1 tbsp olive oil
1 large tomato, diced
1 yellow bell pepper, diced
3 scallions, chopped
1 cup fresh mozzarella, cubed
1/2 cup fresh pesto
Directions
Prepare couscous according to package directions and allow to cool until warm or room temperature. Toss with olive oil in order to avoid the couscous sticking together. In a large bowl combine the couscous, diced tomato, diced pepper, chopped scallions and fresh mozzarella. Toss with pesto and serve.
Notes
If the pesto is too thick add a little more olive oil to loosen things up. Also I like to combine the couscous and other ingredients while its still warm so that it melts the cheese a little and really melds all the flavors together. Yum!
