• 8oz pearled couscous

For the Creamy Cashew Pesto

  • 1 cup basil
  • 2 tablespoons chopped parsley
  • ½ cup cashews
  • ¼ cup olive oil
  • 1 garlic clove crushed
  • 3 tablespoons Unsweetened Plain Cashewmilk
  • 2 teaspoons sea salt
  • pinch red pepper flakes
  • extra herbs (like basil and oregano), for garnish


Cook couscous according to package instructions. Set aside.

In a food processor or Vitamix, blend all of the pesto ingredients till desired consistency is achieved. I personally like my pesto slightly chunky so the sauce provides an extra texture to the couscous.

Immediately toss your pesto with the couscous and garnish with fresh herbs before serving.

Pesto can be stored in airtight container or mason jar and last for up to 2 weeks in the fridge.

Israeli couscous
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