Cous Cous Salad


Memorial Day kicks off the summer season with cook outs and grilling and the search for the perfect side salad.  Instead of cole slaw and potato salad, try this new salad using Israeli cous cous and scape pesto.




Make 8 servings

- Ingredients -
2 c israeli couscous
1 cup pesto (basil or scape)- see link for recipe
1 12  oz jar of roasted red peppers, diced
1 14 oz can of artichoke hearts, chopped
Chopped Italian flat leaf parlsey
1 c coarsley ground Parmesan Cheese

- Tools - 
Weston Professional Blender  (to make pesto- see recipe link above)


How To

Make pesto following linked recipe. ( can be made ahead and stored in refrigerator for one week)
Cook 2 c of couscous in boiling water until tender , Drain and reserve.
Combine cous cous and remaining ingredients in large bowl.
Garnish with lemon and parsley.











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