Feeds:
Posts
Comments

Posts Tagged ‘side dish’

Israeli couscous is a wheat based pasta that is most commonly produced in a pearl shape–a bit larger than traditional couscous.  My cousin recently served a cold israeli couscous salad at her wedding, this coupled with my basil plant being in full bloom gave me the inspiration for this dish. 

Israeli Couscous Pesto Salad

  • Pesto (homemade or store-bought)
  • 1 box Israeli Couscous
  • 2 ears of fresh corn
  • 1 red onion
  • Cherry tomatoes

I chose to make homemade pesto, since I had a large supply of basil in my own backyard as well as time on my hands–although making pesto is a fast process. I roasted 4 cloves of garlic and combined it with basil, olive oil and parmesan cheese in my Cuisinart and mixed until it reach the right consistency.  I added more olive oil until it was adequately “thinned” out. 

  • Cook the couscous according to the instructions on the box. 
  •  While the couscous is cookingm in a separate pot boil the ears of corn for about 10 mins.  Remove from water allowing to cool.  After the corn has cooled, take a knife and run it down the side of the corn removing all of the kernels.

  • Chop onion and cut the cherry tomatoes in half
  • Combine all ingredients and allow to chill in the refrigerator for at least two hours before serving.  I made this a day in advance so that all of the flavors could really melt together.  If you do this, I suggest not adding the tomatoes until a few hours before you serve so that they don’t get soggy.

Enjoy!

[Lizzie]

Advertisements

Read Full Post »