Arugula Pesto Salad
Simple grain salad featuring israeli couscous, arugula-walnut pesto, chickpeas & cherry tomatoes
Ingredients
- 6 cups arugula, plus more for garnish
- 1 1/2 cups israeli couscous
- 1/3 cup extra-virgin olive oil, divided
- 1/4 cup walnuts
- 2 tbsp. lemon juice
- 2 large garlic cloves, chopped
- salt/pepper
- 1 pint cherry tomatoes, halved
- 1 15 oz. can garbanzo beans, drained and rinsed
Instructions
- Heat 1 tbsp. olive oil in a medium sauce pan over medium heat.
- Add the couscous, and stir until golden and toasted, about 3 minutes.
- Add 2 1/2 cups boiling water to the couscous, reduce heat to low, cover and simmer for 12 minutes.
- Drain and rinse the couscous, set aside to cool.
- In a food processor, add the arugula, garlic cloves and walnuts. Pulse to combine.
- With the blade running, drizzle in the olive oil and lemon juice until well combined. Season with salt and pepper.
- Combine the cooked and cooled Israeli couscous, halved cherry tomatoes, chickpeas and arugula-pesto. Gently toss to combine.
- Serve, garnish with arugula leaves.
Nutrition
Serving: 1servingCalories: 580kcalCarbohydrates: 73gProtein: 17gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gSodium: 344mgPotassium: 684mgFiber: 10gSugar: 4gVitamin A: 1309IUVitamin C: 35mgCalcium: 127mgIron: 4mg