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Blogging Marathon# 28: Week 4/ Day 3

Theme: BM Pairs – Chef Mireille’s Gourmet Global

Dish: Israeli Couscous with Pesto & Carrots

For the final day of this month’s BM, I’m paired with Chef Mireille who blogs at Gourmet Global. Her blog’s name says it all. She has tons of gourmet dishes from all over the globe. I was lucky to meet her in person and she is as lively and bubbly in person as she is on her blog.

I’ve bookmarked a ton of recipes to try from her blog, but today I made this very simple one-pot dish, Pesto Israeli Couscous with Carrots. Mireille used Roasted garlic spinach pesto in her dish, but I made broccoli-mint pesto. Other than that I followed her recipe to the ‘T’. 

This recipe uses Harissa, a Middle Eastern chili sauce. Luckily I had a jar of harissa in my pantry, an impulse buy from a Turkish grocery store. The combination of pesto and harissa gave this dish a very unique and interesting taste that I totally loved. I loved it so much that I added them both again to a 3 grain pilaf I made the very next day 🙂

Israeli Couscous is a round/ ball shaped pasta that can be cooked right in the pan along with other ingredients, making this an ideal one-pot dish. Perfect for weeknight meals.

Print Recipe
Israeli Couscous with Pesto & Carrots Yum
Israeli Couscous with Pesto & Carrots
Course main course
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ½ cup Israeli Couscous
  • 1 Onion - small, finely chopped
  • 1 Carrot - small, diced
  • 3 tbsps Broccoli Pesto (recipe follows or you can use this -Basil pesto)
  • tsps Harissa
  • to taste Salt Pepper and
Broccoli Mint Pesto:
  • 1 cup Broccoli of florets
  • 2 cloves Garlic
  • 1 cup Mint - loosely packed
  • 1 Jalapeno - medium (remove the seeds and ribs to reduce the heat)
  • 2 tbsps Lemon juice
  • ¼ cup Pinenuts - toasted
  • 2 tbsps olive oil Extravirgin
  • to taste Salt Pepper and
Course main course
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ½ cup Israeli Couscous
  • 1 Onion - small, finely chopped
  • 1 Carrot - small, diced
  • 3 tbsps Broccoli Pesto (recipe follows or you can use this -Basil pesto)
  • tsps Harissa
  • to taste Salt Pepper and
Broccoli Mint Pesto:
  • 1 cup Broccoli of florets
  • 2 cloves Garlic
  • 1 cup Mint - loosely packed
  • 1 Jalapeno - medium (remove the seeds and ribs to reduce the heat)
  • 2 tbsps Lemon juice
  • ¼ cup Pinenuts - toasted
  • 2 tbsps olive oil Extravirgin
  • to taste Salt Pepper and
Israeli Couscous with Pesto & Carrots
Instructions
  1. Heat 2tsp oil in a saute pan; add onions and carrots. Cook until veggies are tender.
  2. Add pesto, harissa and Israeli couscous. Saute until couscous is lightly toasted and coated evenly with the spice mixture.
  3. Next add 1½cups of water, salt and pepper. Bring the mixture to a boil then lower the heat and cook covered until couscous is cooked through, about 12-15 minutes.Serve warm.
  4. Make Broccoli Pesto: Microwave broccoli for 2-3 minutes with a pinch of salt. Broccoli should be very tender once done.
  5. Blend all other ingredients along with cooked broccoli into a smooth paste.
  6. Store the leftover pesto in an airtight container and use within a week or freeze for longer shelf life.
Recipe Notes

I made a spicy broccoli-mint pesto to add to the couscous. My mint plants are growing like crazy and I wanted to use some in this dish. I added a jalapeno to make the pesto nice and spicy. Omit it if you want a milder pesto.

Store the leftover pesto in an airtight container and use within a week or freeze for longer shelf life.

Lets check out what my fellow marathoners have cooked up today for BM# 28.

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9 thoughts on “Israeli Couscous with Pesto & Carrots”

  1. Loving your Broccoli Pesto!!! I can have that whole bowl now!!! The Color is so so inviting!!! 🙂

  2. The dish looks interesting, yes even I have met Mireille and found her full of life.The harrisa reminds me of some chillies I picked in US and not used:(..

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