1 package Israeli couscous
2 cloves garlic
1 ½ tablespoons pinenuts
1 cup loosely packed cilantro leaves, large stems removed
6 large basil leaves
3 tablespoons extra virgin olive oil
salt and pepper
Cook the couscous in boiling water until al dente – still a little firm, about 6 minutes. Drain. Meanwhile, place the garlic and pine nuts in the bowl of the food processor and process until finely ground. Add the cilantro and basil leaves and process until the leaves are in very tiny pieces. Scrape down the bowl and process again for a few seconds. While the machine is on, pour the olive oil in slowly until it is all mixed in. Add salt and pepper to taste.
Add the pesto to the couscous and mix well. Serve warm or at room temperature.