Tomato Carpaccio with Green Israeli Couscous

Tomato Carpaccio with Green Israeli Couscous

Recipes are finally back to this page and before summer ends, I wanted to enjoy the best of this sunny weather: Fresh, juicy tomatoes!

Let’s enjoy until the last bites of this sunny tomatoes season. This is a simple, easy recipe because that’s all we want for summer! 

for 4-6 people

  • 1 cup raw israeli couscous(you can use fregola sarda, traditional couscous or millet grain)
  • 2 heaped tablespoons Parsley Pesto(or traditional Pesto)
  • 1 shallot, chopped
  • Juice from 1 lemon
  • 1 tbsp olive oil
  • 1 handful fresh parsley, chopped
  • ½ tsp salt
  • 100g feta cheese(I used my recipe of vegan Almond Feta cheese)
  • ½ cup toasted almonds, sliced(optional)
  • 2 heirloom tomatoes, sliced thinly(I use a mandoline but a knife can do it too)

Parsley Pesto Sauce:

  • 1 bunch of fresh parsley
  • 1 stalk basil leaves
  • ½ cup toasted almonds 
  • ¼ cup cold water
  • ¼ to ½ cup olive oil
  • Juice from 1/2 lemon
  • ½ teaspoon nutritional yeast
  • ¼ teaspoon salt


    1. Pesto: In a small food processor combine all the ingredients and blend for 1 to 2 minutes until it becomes a creamy paste. Add more olive oil if needed;
    2. Boil water in a large pan and cook the couscous (like pasta) for about 10-15 minutes, depending on how al dente you prefer your couscous; 
    3. Once the couscous is cooked, rinse all the water and mix it with the rest of the ingredients; 
    4. Dispose the sliced tomatoes in a dish, drizzle some olive oil, sprinkle some salt and place the couscous on top of it;
    5. This is a perfect recipe for sunny days, enjoy it at room temperature. If you like some crunchy you can add some toasted almonds on top of everything; 

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