Israeli couscous salad with pear, bocconcini cheese and pesto

Name: Israeli couscous salad with pear, bocconcini cheese and pesto
Prep time: 20 min
Cook time: 10 min
Yield: 4 to 6
Cuisine: Québécoise
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

In collaboration
with Fondation Cancer du sein du Québec

Preparation 20 min
Cooking 10 min
Servings 4 to 6
Freezing I do not suggest

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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

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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!

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