Israeli Couscous Salad with Parsley Pesto

Estee Kafra Estee Kafra
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My new favorite summer BBQ salad.

1h 12-14
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Tree nuts

Directions

  1. To make roasted garlic cloves: Preheat oven to 350 degrees Fahrenheit. In a shallow dish, place garlic cloves with spices and cover completely with oil. Place dish in oven and let cook for about 45 minutes. Set aside to cool.

  2. Cook couscous according to package directions. Rinse well.

  3. Place in a bowl, add cherry tomatoes, cooked garlic cloves with one to two tablespoons of the oil, and a generous tablespoon or two of the parsley pesto. Add the pine nuts.

  4. Mix well and serve at room temperature.

Tips:
Keep pesto in your freezer in ice cube trays for easy, accessible use.

Notes:
This recipe image was generated using AI.

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