Israeli couscous with almond pesto & mozzarella di bufala - Trois fois par jour
Israeli couscous pearls, roasted for texture and flavor, paired with almond pesto—quick, tasty, and perfect for salads or as a side. Freezable leftovers included!
Ingredients
- 1/2 cup whole blanched almonds
- 1/2 cup fresh basil leaves
- 1 small clove garlic
- 1 teaspoon lemon zest, to taste
- 1/3 cup olive oil (or as needed)
- 4 cups water
- 16 oz Israeli couscous
- 3.5 oz mozzarella di bufala (fresh mozzarella), cut into large chunks
- Fresh basil leaves, to garnish
- Freshly ground salt and pepper, to taste
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