Elevate your summer gatherings with this refreshing Basil Pesto Couscous Salad. The vibrant green hues of basil pesto combined with the light and fluffy couscous make this salad a crowd-pleaser.
Basil Pesto Couscous Salad
- 1 cup couscous
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup pine nuts
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Cook the couscous according to package instructions. Fluff it with a fork and let it cool.
- In a large bowl, combine the cooked couscous, chopped basil, pine nuts, cherry tomatoes, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the couscous mixture and toss gently to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy your refreshing Basil Pesto Couscous Salad!
Prep Time: 15 minutes
Yield: 4 servings
Nutritional Information (per serving):
– Calories: 250
– Protein: 7g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 4g