Eat veggies
Tomato Couscous Salad
Israeli couscous, a type of pasta, is larger and pearl-like in size compared to regular couscous. Paired with homemade arugula pesto, Asiago cheese and fresh grape tomatoes, this salad is a summer must-have and ready in under 30 minutes.
Updated
Ingredients
- 2 cups Israeli couscous (500 mL)
- 2 – 3 Tbsp canola oil (30-45 mL)
- 1 -(5 oz/ 142 g) package baby arugula
- 1/3 cup pine nuts (75 mL)
- 2 cloves garlic, coarsely chopped
- 1/3 cup Asiago cheese, grated (75 mL)
- ¼ tsp pepper (1 mL)
- ¼ tsp salt (1 mL)
- 1/4 cup canola oil (60 mL)
- 1 – (9 oz/ 255 g) package grape tomatoes, cut in half
Directions
- Bring a large pot of water to boiling. Add couscous and return to a boil. Reduce heat to medium and cook couscous for about 8 -10 minutes, or until al dente. Drain the couscous in a large sieve. Run cold water over couscous to stop the cooking process. Transfer to a large serving bowl and drizzle with 2 – 3 Tbsp (30-45 mL) canola oil. Toss to coat the couscous.
- Bring a second pot of water to a boil. Place arugula in a large sieve and place the sieve in the sink. Pour boiling water over the arugula to blanch it. Then run cold water over arugula to stop cooking process. Drain well.
- Meanwhile, in a small skillet, toast pine nuts over medium-low heat, tossing, until golden brown, about 2 minutes. Remove from heat and let cool.
- Squeeze excess water from arugula and transfer to a food processor. Add pine nuts, garlic, cheese, pepper and salt and 1/4 cup (60 mL) canola oil. Process until pine nuts are finely chopped.
- Stir arugula pesto into the couscous. Gently fold in tomatoes.
Nutritional Analysis
| Calories | 293 |
|---|---|
| Total Fat | 15.9 g |
| Saturated Fat | 1.7 g |
| Cholesterol | 3 mg |
| Sodium | 133 mg |
| Carbohydrates | 32.2 g |
| Fiber | 2.4 g |
| Sugar | 1.4 g |
| Protein | 7.5 g |
| Potassium | 255 mg |
