Cous Cous Salad

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Recipe - Cous Cous Salad

From the Weston Kitchen


  • 2 cup Israeli couscous
  • 1 cup pesto (basil or scape)- see link for recipe
  • 1  12  oz jar of roasted red peppers, diced
  • 1  14 oz can of artichoke hearts, chopped
  • Chopped Italian flat leaf parlsey
  • 1 cup coarsley ground Parmesan Cheese


Memorial Day kicks off the summer season with cook outs and grilling and the search for the perfect side salad. Instead of cole slaw and potato salad, try this new salad using Israeli cous cous and scape pesto.

  1. Make pesto following linked recipe (can be made ahead and stored in refrigerator for one week).
  2. Cook 2 cup of couscous in boiling water until tender, drain and reserve.
  3. Combine cous cous and remaining ingredients in large bowl.
  4. Garnish with lemon and parsley.
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