Date posted: 13/06/2018

Giant couscous with pesto & chargrilled broccoli salad

  • Serves 10
  • Timing: 50 mins
Votes: 4 Average: 4.5


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
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


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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