Ingredients
6 c. packed arugula
2 c. Israeli couscous
1/2 c. extra-virgin olive oil
1/4 c. pine nuts
4 clove garlic
1/4 c. Freshly grated Parmigiano-Reggiano cheese
salt
Freshly ground pepper
1 1/2 pt. red cherry tomatoes
4 yellow or orange tomatoes
Preparation
Step 1Bring a large saucepan of salted water to a boil. Add the 6 cups of arugula and blanch for 10 seconds. With a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop the cooking, then drain.Step 2Add the couscous to the boiling water and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. Drain the couscous and spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Let the couscous cool to room temperature.Step 3In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.Step 4Squeeze the excess water from the arugula and coarsely chop it. Transfer the arugula to a food processor. Add the pine nuts, garlic, cheese, and the 1/2 cup of olive oil and process until the pine nuts are finely chopped. Season the pesto with salt and pepper.Step 5Transfer the couscous to a large serving bowl and stir in the pesto. Gently fold in the tomatoes. Garnish with the arugula leaves and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
