AMMO Recipes: Israeli Couscous with Broccoli, Winter Greens & Parsley Pesto

January 23, 2015
The chefs at AMMO are excited to share their favorite recipes with you so that you can make them at home. This winter, try AMMO's Israeli couscous with broccoli, winter greens, and parsley pesto. 

The Recipe

8 Servings

Ingredients for couscous:

2 tbsps. Olive oil
¼ cup diced Shallots
1 ½ cups Pearl Couscous
2 cups of Water
Salt & Pepper to taste

Broccoli & Winter Greens:

3 cups Broccoli tops broken into 1” pieces
2 cups Winter Greens tear into 2” pieces (Spinach, Kale and Mustard Greens)

Ingredients for Parsley Pesto:

2 cups Flat Leaf Parsley leaves chopped
4 Cloves of Garlic finely chopped
½ cup of Roasted Almonds
½ cup of Reggiano Parmesan
Sea salt and freshly ground pepper to taste
1-cup Extra Virgin Olive Oil 

Preparation of Couscous:

In a large saucepan over medium heat, add 2 tbsps. of olive oil and shallots. 

Sauté until translucent. Add couscous and sauté for 5 min; add salt and pepper to taste. 

Add water and bring to a boil. Reduce heat and simmer until couscous has absorbed all the water (about 20 min).

Preparation for Broccoli and Winter Greens:

Blanch broccoli in salted boiling water for 3 minutes and drain. In a pan, sauté greens until lightly wilted. Add salt and pepper to taste.  

Preparation of Parsley Pesto:

Combine the first 5 ingredients in a food processor. While food processor is running, slowly add olive oil. 


Combine all ingredients together in a large bowl and serve. 

Bon Appétit!