Pesto Giant Couscous and Red Pepper Salad With Chickpeas and Olives

Name: Pesto Giant Couscous and Red Pepper Salad With Chickpeas and Olives
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup giant couscous; 1 red bell pepper, diced; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup Kalamata olives, sliced; 1/4 cup fresh parsley, chopped; For the Pesto Dressing:; 1 cup fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/3 cup pine nuts, toasted; 2 cloves garlic; 1/2 cup extra-virgin olive oil; Salt and pepper to taste; Juice of 1 lemon

by Matte Black Bowls

4 People

25 min

Giant couscous, also known as Israeli couscous or pearl couscous, is a type of pasta made from wheat flour and semolina. Unlike traditional couscous, which is small and granular, giant couscous consists of larger, pearl-sized granules. It has a chewy texture and a slightly nutty flavor.

Giant couscous is versatile and can be used in a variety of dishes, including salads, pilafs, and stews

You'll be amazed at how these simple ingredients transform into a refreshing dish, perfect for a light lunch or a lively dinner side. Picture this—each forkful brings a burst of freshness from the parsley and a nutty kick from the couscous, all tied together with the irresistible charm of homemade pesto.

pesto giant couscous and red pepper salad with chickpeas and olives

Pesto Giant Couscous and Red Pepper Salad With Chickpeas and Olives

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Recipe details

Yield 4 People
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Ingredients

1 cup giant couscous
1 red bell pepper, diced
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup Kalamata olives, sliced
1/4 cup fresh parsley, chopped
For the Pesto Dressing:
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts, toasted
2 cloves garlic
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Juice of 1 lemon

Instructions

Cook the Giant Couscous:
Boil salted water and cook giant couscous according to package instructions. Drain and set aside.
Prepare the Pesto Dressing:
Blend basil, Parmesan, toasted pine nuts, garlic, salt, pepper, olive oil, and lemon juice until smooth.
Assemble the Salad:
In a large bowl, combine cooked giant couscous, diced red bell pepper, chickpeas, Kalamata olives, and chopped parsley.
Add Pesto Dressing:
Pour the pesto dressing over the salad and toss until well coated.

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Pesto Giant Couscous and Red Pepper Salad With Chickpeas and Olives

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