Pearl Couscous Salad with Heirloom Tomatoes and Basil Pesto
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This summery salad is packed with herbs, spinach and heirloom tomatoes. It travels well and is great at room temperature, so it’s perfect for a picnic or packed lunches. Use a combination of red, yellow, green and orange tomatoes if you can. 

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Ingredients

For 8 Serving(s)

pearl-couscous-salad-with-heirloom-tomatoes-and-ba

  • 6 c packed arugula
  • 1 c packed fresh basil
  • 2 c pearl couscous
  • 1/2 c olive oil
  • 1/4 c pine nuts
  • 4 clv garlic
  • 1 lemon
  • 1 t salt
  • 1/2 t black pepper
  • 6 heirloom tomatoes
  • 1 cucumber
  • 1 white onion

Pearl Couscous Salad with Heirloom Tomatoes and Basil Pesto Directions

  1. Blanch the arugula in a large pot of boiling water for 10 seconds. Dunk the basil in the pot too, then use tongs to immediately transfer the arugula-basil mixture to a colander. Rinse under cold running water to stop the cooking, until no longer warm to the touch. Set aside to drain.
  2. Return the pot of water to a boil. Add the couscous and cook, stirring occasionally, until al dente, 8-10 minutes. Drain, then spread out the couscous on a rimmed baking sheet and drizzle with a a bit of olive oil, and toss to coat. Let cool to room temperature.
  3. In a small skillet over medium heat, toast the pine nuts until golden brown, about 2 minutes. Remove from the pan and set aside to cool.
  4. Squeeze remaining water from the arugula-basil mixture. Transfer to the bowl of a food processor. Add the pine nuts, garlic, lemon zest, lemon juice, salt, pepper and olive oil. Pulse until smooth, adding a little water a bit at a time if the consistency is too thick. Taste, and adjust with more salt and pepper if needed.
  5. Transfer the couscous to a large serving bowl. Add some of the pesto (you may have some leftover) and stir to coat. Fold in the tomatoes, cucumber and onion. Serve.

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