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Couscous and Tomato Salad with Arugula Pesto
| Couscous and Tomato Salad with Arugula Pesto | Print |
Recipe By: Alice Morrow
Couscous and Tomato Salad with Arugula Pesto
Ingredients
- 6 c. packed arugula plus some leaves for garnish
- 2 c. couscous
- ½ c. extra-virgin olive oil
- ¼ c. pine nuts
- 3 T. minced garlic
- ¼ c. freshly grated Parmigiano-Reggiano cheese
- Salt and fresh ground black pepper
- 1-2 pts. red cherry tomatoes, halved
- 4 yellow or orange tomatoes cut into 1” pieces
Instructions
- Boil salted water and add the arugula. Blanch 10 seconds. With slotted spoon, remove arugula into colander. Rinse with cold water to stop cooking. Drain thoroughly.
- Add couscous to boiling salted water and cook by stirring occasionally, until al dente. Drain and spread on large baking sheet. Drizzle with olive oil and toss to keep from clumping. Let cool to room temperature.
- In small skillet, toast pine nuts over moderate heat, tossing them, until golden brown and fragrant, about 2 minutes. Let them cool.
- Carefully squeeze excess water from arugula and coarsely chop.
- Transfer arugula to food processor. Add nuts, garlic, cheese and ½ c. olive oil and process until nuts are finely chopped. Season to taste.
- Transfer couscous to large serving bowl. Stir in arugula pesto.
- Gently fold in tomatoes and taste for seasoning. Garnish with whole arugula leaves.
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