If you’re looking for a show-stopper recipe for a summer picnic, brunch, pot-luck or for a delightful side for a grilled chicken, beef, pork or seafood dinner, this Israeli Couscous Salad with Heirloom Tomatoes is it!
Course
Salad, Side Dish
Cuisine
Middle Eastern
Prep Time30minutes
Cook Time20minutes
Total Time50minutes
Servings12
Calories254kcal
AuthorChris Scheuer
Ingredients
6cupsfresh baby spinachpacked
1cupfresh herbspacked (I used about ¾ basil, then filled the cup up with thyme and a bit of rosemary - you could use all basil if you don't have access to a variety of fresh herbs)
2cupsIsraeli couscous12 ounces, (also called pearl pasta)
½cupextra virgin olive oilplus more for drizzling
¼cuppine nuts
4garlic cloveschopped
½cupfreshly grated Parmigiano-Reggiano cheese
lemon zestfrom one lemon
3tablespoonslemon juice
1teaspoonsea salt
½teaspoonfreshly ground black pepper
wateras needed
8ouncestiny frozen peas
2medium red heirloom tomatoes*cut into ½-inch (1cm) dice
4medium yellow or orange heirloom tomatoes*cut into ½-inch (1cm) dice
Bring a large saucepan of salted water to a boil. Add the 6 cups of spinach and blanch for 10 seconds. Add the fresh herbs and immediately, with a slotted spoon, transfer the spinach-herb mixture to a colander. Rinse under cold water to stop the cooking, then drain.
Wait until water returns to a boil, then add the couscous and cook, stirring occasionally, until al dente, about 8-10 minutes. Drain the couscous and spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Add the tiny peas and toss again. Let the couscous-pea mixture cool to room temperature.
In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.
Squeeze the excess water from the spinach-herb mixture and coarsely chop it. Transfer to bowl of food processor. Add the pine nuts, garlic, cheese, lemon zest, lemon juice, sea salt, pepper and olive oil and process until mixture is fairly smooth. If too thick, add a bit of water to make a consistency that will blend into the couscous. Taste and season with more sea salt and pepper as needed.
Transfer the couscous and peas to a large serving bowl and stir in some of the pesto (you might not need all of the pesto - start with about half and add more to taste. Use any left over for a pizza or pita pizza base, as a sandwich spread or you could even spread a little goat cheese on some crostini and add a dollop of this pesto, delicious!) Gently fold in the tomatoes. Garnish with fresh herbs and serve.
Recipe Notes
* ~ If you don't have heirloom tomatoes, any type of summer tomato will do, just be sure to use a ripe juicy tomato, not a hothouse grocery store variety.
Adapted from Food and Wine
Nutrition Facts
Israeli Couscous Salad with Heirloom Tomatoes
Amount Per Serving
Calories 254Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 279mg12%
Potassium 351mg10%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 2095IU42%
Vitamin C 21.9mg27%
Calcium 84mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.