Israeli Couscous and Tomato Salad with Arugula Pesto recipes
Ingredients
- 6 cups packed arugula (6 ounces), plus whole leaves for garnish
- 2 cups Israeli couscous (12 ounces)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup pine nuts
- 4 garlic cloves, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- salt
- freshly ground pepper
- 1 1/2 pints red cherry tomatoes, halved
- 4 yellow or orange tomatoes, cut into 1-inch dice
Instructions
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