Israeli Couscous Caprese

1. 1

   Cook couscous according to package directions and drain.

2. 2

   Rough chop or just tear the basil into large pieces.

3. 3

   After the couscous is drained add it to a small skillet, on med low heat, to keep it warm.

4. 4

   Immediately add the pesto and stir to combine so that the pasta will not stick.

5. 5

   Add the cheese and basil all at once. Stir to combine.

6. 6

   When the cheese barely begins to melt, transfer entire mixture to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.