Pesto Giant Couscous and Red Pepper Salad With Chickpeas and Olives

Matte Black Bowls
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
Recipe details
  • 4  People
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 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

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.