Couscous Rucola Salad. Bring a large pot of well-salted water to a boil. The base is couscous — we particularly love pearl (often labeled Israeli couscous). It cooks quickly and gives the salad enough substance to stand on the plate by itself.
Couscous Rucola Salad step by step.
In saucepan, add water and bring water to a boil.
Remove from heat and add couscous.
You can have Couscous Rucola Salad using 9 ingredients and 15 steps. Here is how you cook that.
Ingredients of Couscous Rucola Salad
- It's 3/4 cup of Couscous.
- It's 1 cup of Water.
- You need 5 heads of Rucola (aka arugula, aka rocket).
- Prepare 12 of Cherry Tomatoes.
- Prepare 2 of Myoga (or sub w/purple onion).
- You need 50 g of Pine Nuts.
- You need 5 tablespoons of Olive Oil.
- It's 2 teaspoons of Salt.
- Prepare 1 teaspoon of Fine Black Pepper.
Lightly mix so that all of the couscous gets covered in the sauce. Couscous will absorb all the sauce. Pour the boiled water over, stir gently and cover it withcling film. A vibrant arugula-and-walnut-pesto and sweet, juicy pear liven up this couscous side—a fun play on the more classic pear and walnut salad.
Couscous Rucola Salad step by step
- In saucepan, add water and bring water to a boil..
- Add olive oil,.
- Salt,.
- Black pepper..
- Remove from heat and add couscous. Lightly mix so that all of the couscous gets covered in the sauce..
- Cover pan and set aside for 5 min. Couscous will absorb all the sauce..
- Cut rucola,.
- Tomatoes,.
- Myoga,.
- And mix in large bowl..
- Add in the prepared couscous,.
- And mix well so that all veggies are covered in couscous..
- Add in pine nuts and lightly mix..
- Wrap with plastic wrap and chill in fridge for 1 hour and serve. If you like, can be eaten right away without chilling..
- Check out video filmed at Cookpad Studio Daikanyama at: https://cookpad.com/recipe/4945819.
We love the contrast of blushing red Anjou with the green pesto, but any ripe pear will work. Serve with baked salmon fillets or pork tenderloin. Couscous-Chia-Rucula-Salad The recipe is for two servings. Decorate with fresh rucola leaves or other favorite aromatic herbs and enjoy your healthy meal. You can serve this tasty and healthy salad warm or cold, depending on your taste.
