Meatless Monday: Israeli Couscous Pesto Salad with Artichokes Recipe

  • Nutty, whole grain Israeli couscous, herby pesto, crunchy artichokes, and tangy goat cheese come together in this mouth-watering Israeli couscous pesto salad. It’s sure to be a hit at your next gathering.


    You can make your own pesto (this Swiss Chard Pesto makes a nice change), or to make the recipe even simpler, use a good quality store-bought version like Barilla Basil and Rocket Pesto.

    Israeli Couscous-Pesto Salad with Artichokes Recipe

    The perfect blend of nutty and tangy, serve this crowd-pleaser at your next barbecue.

    Prep Time:
    Servings: 4-6


    • whole grain Israeli couscous, uncooked: 1 cup
    • pesto: ¼ cup
    • artichoke hearts (frozen, jarred, or canned), cubed: 1 cup
    • goat cheese, crumbled: ¼ cup
    • red onion: ⅛ cup, thinly sliced
    • salt + pepper: for seasoning


    Step 1: Cook the Israeli couscous according to package instructions.

    Step 2: While the couscous is cooking, cut the artichoke hearts into ½ inch cubes and thinly slice the red onion.

    Step 3: Toss the cooked, cooled couscous with the pesto, cubed artichoke hearts, sliced onion, and crumbled goat cheese. Season to taste with salt and pepper.

    More Summer Salads: