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Couscous Pesto Salad | Basil Pesto Salad | How to cook Couscous | Easy Pesto Recipe
Instead of the usual Mediterranean Flavours thought of making simple Couscous salad with Pesto and Veggies.
Servings Prep Time
2people 15minutes
Servings Prep Time
2people 15minutes
Ingredients
Basil Pesto
Couscous Salad
Instructions
Basil Pesto Preparation
  1. Wash and clean Basil leaves
  2. Heat half teaspoon of oil in a pan. Remove skin and dry roast garlic pods until they turn golden brown in color
  3. In a mixie jar add basil leaves, nuts, garlic,salt,black pepper powder and olive oil
  4. Grind for a minute. Later mix the cheese slices and lemon juice
  5. Grind it a smooth paste. If you want a coarse paste you can grind it for less than a minute until preferred consistency is achieved
  6. Adjust salt and delicious Pesto is ready now. You can add this to Pasta, use it as a dip to snack, spread it on toast too
Couscous Salad Prep
  1. Wash and clean Cousocus
  2. Boil 2 cups of water in a kettle or boil in a vessel
  3. Add 2 cups of Boiling water to Couscous and close the bowl with a plate
  4. Leave it for 5 minutes and you can see the Couscous all fluffed up
  5. Transfer it to a sieve and let the extra water get drained
  6. In the meantime chop all the veggies finely
  7. Take a bowl add Couscous, chopped veggies, salad leaves, freshly made Basil Pesto, Red Kidney Beans
  8. Drizzle Olive oil and a pinch of salt. Since we didn’t add salt while cooking Couscous and for other raw veggies this final drizzle of oil & salt will help in bringing the salad together.
  9. Healthy, filling salad is ready in less than 30 minutes

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