Basil Pesto Couscous Salad
Rebekah Fox
Ingredients:
For couscous:
½ c. couscous
3/4 c. water or vegetable stock
½ tsp. salt
For pesto:
1 c. fresh basil leaves
1 c. fresh Italian parsley leaves
2 large cloves garlic
1 tbsp. pine nuts
1/3 c. extra virgin olive oil
2 tbsp. grated Parmesan cheese (for serving)
Directions:
1. Bring water to a boil and pour in couscous. Remove from heat, cover and let couscous steep for 10 minutes or until tender.
2. In a small, dry saute pan, toast whole garlic to make it milder. Add in pine nuts to toast for 30 seconds or until fragrant. Set aside.
3. Roughly chop herbs and mince toasted garlic and pine nuts.
4. In a food processor, add in herbs, garlic, and pine nuts. Puree ingredients together while slowly pouring in olive oil. Pesto is done once a moist paste is achieved.
5. Remove cover from couscous and season with salt. Toss couscous with pesto and top with grated parmesan cheese. Serve warm or cold.
6. Pesto can be stored in the refrigerator with a thin film of oil on the very top to prevent pesto from browning.
Yield: 2 servings.
More Ideas! Add in asparagus, chicken, peas, or seafood. Or try a different herb or combination of herbs, such as chives or cilantro.