Israeli Cous Cous with Arugula Pesto
This Israeli Cous Cous with Arugula Pesto is a delicious pasta recipe packed with bright flavors! Israeli cous cous is tossed with a simple pesto made with arugula, basil, garlic, walnuts, and pecorino cheese. Crisp tender asparagus and briny feta are folded in just before serving. This tasty pasta is incredible warm or chilled!
Servings: 6 servings
Ingredients
- 2 cups Israeli cous cous dry
- 1 Tbsp olive oil
- 12 oz asparagus, cut in to bite sized pieces (about 1/4 inch)
- 3 oz feta,
- 1 cup Arugula Pesto, recipe below
For the Arugula Pesto*:
- 1 1/2 cups arugula
- 1 cup Basil
- 1/2 cup walnuts
- 5 Tbsp olive oil
- 3 cloves garlic roughly chopped
- 3/4 cup Pecorino Romano, grated
- 1/2 tsp salt
- 1/8 tsp Freshly cracked black pepper
- 1 lemon zested
Instructions
- Sauté 2 cups dry cous cous in saucepan with 1 tablespoon olive oil until fragrant and lightly toasted. Add 3 cups water to pan. Bring to simmer, cover, allowing to cook 10 minutes or until al dente.
- Meanwhile, blanch the asparagus. Add prepared asparagus to pot of simmering water. Cook for 2 minutes, promptly remove from heat. Drain and transfer in to bowl of ice water to stop cooking.
- In a large bowl, combine cous cous with arugula pesto and asparagus. Toss to combine. Fold in feta carefully. Serve warm, at room temp, or chilled!
For the Arugula Pesto*:
- Add all ingredients except olive oil to food processor. Pulse, allowing ingredients to come together. With processor running, slowly add olive oil until pesto comes together.
Notes
*Note: Recipe for Arugula Pesto yields 2 cups total of pesto. Recipe only requires 1 cup pesto, reservee remaining for additional use:
- As a veggie dip
- Tossed with warm linguine and sautéed shrimp
- Schmeared on a pita and stuffed with veggies