Israeli Couscous Salad with Arugula Pesto

Olive Oil
  • 2 cups Israeli couscous
  • 2 tbsp Filippo Berio Olive Oil
  • 4 cups arugula
  • 1 cup halved cherry tomatoes
  • Arugula Pesto:
  • 2 cups packed arugula
  • 1/3 cup Filippo Berio Olive Oil
  • 1/4 cup pine nuts, toasted
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp chopped parsley
  • 4 tsp lemon juice
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
    • Arugula Pesto: Add arugula, olive oil, pine nuts, Parmesan cheese, parsley, lemon juice, garlic, salt and pepper to food processor. Pulse until smooth.

      Cook Israeli couscous in large pot of boiling salted water with olive oil for 8 to 10 minutes or until al dente; drain well. Toss with Arugula Pesto. Stir in arugula and cherry tomatoes.

      Pine nuts burn easily, they need to be watched carefully while toasting. While the skillet is the quickest method, pine nuts bake more evenly in the oven.
      To toast pine nuts in a skillet, heat pine nuts in a dry skillet over medium-low heat, stirring frequently, for 3 to 5 minutes or until toasted.
      To toast pine nuts in a toaster oven, place on small baking sheet and bake at 325°F for 3 to 5 minutes or until toasted.
      To toast pine nuts in the oven, bake at 375°F, stirring often, for 5 to 7 minutes or until toasted.

    Prep Time

    10 min

    Cook Time

    10 min

    Total Time

    20 min






    Dinners & Main Dishes

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil


    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    No thanks, I am already a Subscriber

    * Required fields

    Facebook Pinterest YouTube