Israeli couscous salad with peas and pesto

Step 1/2

• 200 g Israeli couscous
• 150 g peas (frozen)

• pot
• fine sieve

Cook the Israeli couscous in salted water according to the package instructions until al dente. Right before the end of the cooking time, add the peas and cook for another minute. Then rinse under cold water.

Step 2/2

• 30 g raisins
• 30 g parsley
• 20 g basil
• 1 lemon
• olive oil
• salt
• pepper
• 30 g sliced almonds (toasted)

• immersion blender
• knife
• cutting board

Coarsely chop the raisins. Blend parsley, basil, lemon juice and olive oil together in a blender to make a fine pesto. Season to taste with salt and pepper. Mix pesto with couscous and peas. Arrange on plates and garnish with raisins and almonds. Enjoy!

Enjoy your meal!