Israeli couscous salad with pear, bocconcini cheese and pesto

Fondation Cancer du sein du Québec
In collaboration
with Fondation Cancer du sein du Québec
Israeli couscous salad with pear, bocconcini cheese and pesto
  • Preparation 20 min
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing I do not suggest

I’m pleased to partner with the Quebec Breast Cancer Foundation to promote their new Ma Santé Active TM Nutrition program. A program that helps people and their loved ones choose simple, adapted meal choices! Here’s my Israeli couscous salad with pear, bocconcini cheese and pesto! Warning, enjoy without moderation.

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Israeli couscous salad with pear, bocconcini cheese and pesto

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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

Preparation

  • Place the pearl couscous in a small saucepan over medium-high heat, drizzle with olive oil and stir. Cook for 2 minutes, stirring constantly.
  • Add water, stir and cover. Bring to the boil, reduce heat to low and simmer for about 10 minutes, or until couscous is cooked al dente. Pour into a colander, rinse with cold water and drain well. Pour into a salad bowl.
  • Add the remaining ingredients, drizzle with olive oil, season with salt and pepper and mix!

Your mouth watering? Discover the program’s mouth-watering, nutritious recipes and watch the Ma Santé ActiveTM Nutrition video vignettes on the Quebec Breast Cancer Foundation website.

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Israeli couscous salad with pear, bocconcini cheese and pesto

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