Giant couscous with pesto & chargrilled broccoli salad

13.06.2018
  • 50 minutes
  • Serves 10

Ingredients

  • Pesto dressing
  • Everyday Favourites chinese pine kernels 200g
  • Chopped garlic in oil 10g
  • Maldon sea salt 3g
  • Extra virgin olive oil tin 100ml
  • Fresh basil 40g
  • Vegan grated Parmesan 60g
  • Salad
  • Giant couscous 500g
  • Pesto dressing 150g
  • Chargrilled broccoli 200g
  • Fine green beans - blanched 200g
  • Baby Spinach - sliced fine 100g
  • Everyday Favourites fancy peas 150g
  • Avocado IQF slices 250g
  • Sapori D’Italia Sicilian semi-dried tomatoes 150g

Method

Salads needn’t be boring. Try this giant couscous salad with a vegan Parmesan pesto for a great addition to a salad bar or food-to-go-pots. To make the pesto dressing
  1. First make the pesto by toasting the pine kernels in a hot pan.
  2. Place the pine kernels into a food blender and add the garlic, salt and half the fresh basil. Blend until smooth then add the remainder of the basil and olive oil.
  3. Continue to blend until smooth and mixed then fold in the Parmesan. Place into a bowl until required.
To make the salad
  1. Cook the giant couscous as per the instructions on the pack.
  2. Tumble all the other salad ingredients including 150g of the pesto.

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