Dana Treat – Treat Yourself

From the Magazines

Posted August 2, 2012


Israeli Couscous and Tomato Salad with Arugula Pesto

Adapted from Food & Wine
6-8 servings

One of the things I don’t like about pesto is how oily it is.  I use a bit less oil in mine here.  If you like you can add a full ½ cup or you can drizzle additional over the finished salad if it seems too dry.

6 ounces arugula, plus additional leaves for garnish
2 cups Israeli couscous
1/3 cup olive oil
¼ cup pine nuts
1 garlic clove, chopped
¼ cup freshly grated Parmesan cheese, plus additional for garnish
Kosher or sea salt and freshly cracked black pepper
2 pints multi-colored cherry tomatoes, halved

Bring a large pot of salted water to a boil.  Add the 6 ounces of arugula and blanch for 10 seconds.  Using a slotted spoon, transfer the arugula to a colander.  Rinse under cold water to stop the cooking, then drain thoroughly.

Add the Israeli couscous to the boiling water and cook over moderately high heat, stirring occasionally, until it is al dente, about 10 minutes.  Drain the couscous and put it in a large wide bowl.  Drizzle lightly with olive oil and toss to prevent it from clumping.  Let the couscous cool to room temperature.

In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes.  Let cool.

Squeeze the excess water from the blanched arugula and coarsely chop it.  Transfer the arugula to a food processor.  (DT:  I used my mini food processor for this job.)  Add the pine nuts, garlic, cheese and the 1/3 cup of olive oil and process until the pine nuts are finely chopped.  Season the arugula pesto with salt and pepper.

Using a spatula, stir the pesto into the cooled couscous until well combined.  Gently fold in the tomatoes.  Garnish the salad with the remaining arugula leaves and some freshly grated Parmesan cheese.

(I didn’t try it but I’m sure you could make this salad earlier in the day.  Cover and refrigerate it but allow it to come to room temperature before you serve it.)


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