Israeli Couscous Salad Recipe with Pear and Pesto
Fresh Israeli couscous salad tossed with juicy pear, creamy bocconcini, and bright pesto. A light, easy dish for lunch or a side.
Ingredients
- 1 1/2 cups tricolored pearl couscous
- Olive oil
- 2 cups water
- 540 ml can chickpeas, well rinsed
- 1/2 English cucumber, diced
- 2 Bartlett pears, diced
- 200 g bocconcini cheese, diced
- 170 g classic pesto
- Salt and freshly ground pepper
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