Pesto Couscous Salad
Equipment
Ingredients
Vegetables
spring peas (blanched)
150 g
asparagus (chopped)
150 g
Persian cucumbers (raw)
2 piece
arugula (fresh)
60 g
red onions (pickled, chopped)
50 g
Grains
couscous (cooked al dente, drizzled with olive oil)
180 g
Herbs
mint (chopped)
15 g
Dairy & Cheese
feta cheese (crumbled)
75 g
Nuts
pistachios (chopped)
60 g
Seasonings
salt
2 g
black pepper
1 g
olive oil
15 ml
pesto
45 ml
Instructions
Cook couscous
Cook couscous to al dente according to package directions.
Blanch vegetables
Blanch peas and asparagus in boiling water for 2-3 minutes, then immediately plunge into ice water to stop cooking.
Prepare vegetables
Chop cucumbers, mint, and pickled red onions. If using zucchini instead of cucumber, blanch it.
Assemble salad
In a large bowl, combine cooked couscous, blanched vegetables, chopped cucumber, arugula, mint, and pickled onions.
Add toppings and season
Top with crumbled feta, chopped pistachios, salt, pepper, and a few spoonfuls of pesto. Toss gently to combine.
Original recipe
Storage
Store in airtight container. Add fresh herbs just before serving for best flavor.
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