Couscous Salad
Servings: 6 servings
Bringing the flavor and freshness to the table with this bold and vibrant couscous salad! The perfect combination of Dei Fratelli Petite Diced Tomatoes, zesty parmesan cheese, and peppery arugula that gets made into a homemade pesto will leave your taste buds dancing.
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes, drained and rinsed
- 2 Cups Couscous, dry
- 1/2 Cup Extra Virgin Olive Oil
- 4 Cups Arugula
- 1/2 Cup Cashews
- 4 Garlic Cloves, minced (or 2 Tbsp. minced garlic)
- 1/2 Cup Parmesan Cheese, grated
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 3 Tbsp. Lemon Juice
Instructions:
- Cook the couscous according to the package's instructions. Once cooked, set aside to cool.
- In a food processor or blender, mix extra virgin olive oil, arugula, cashews, garlic, parmesan cheese, salt, pepper, and lemon juice. Blend this mixture until it is smooth and all ingredients are thoroughly incorporated into a pesto.
- To create the Couscous Salad, combine the homemade pesto, cooked couscous, and the drained Dei Fratelli Petite Diced Tomatoes together in a bowl. Gently fold the ingredients together until everything is coated in the pesto.
- Serve this salad as is or let chill in the refrigerator for a few hours before serving.
Chef's Tip:
Add some extra flavor to this couscous salad by topping it with crumbled feta cheese and drizzling with more olive oil.
