Israeli Couscous with Chard Pesto

Hello again!

It’s been over a week since my last post.  I’m finally home after a lot of traveling!

One of my favorite parts of summer is all the fresh produce.  Tomatoes are at the top of my list.  I know it’s a little early, but I couldn’t resist snagging some at the supermarket.

This salad is studded with orange, yellow, and red tomatoes of various sizes.

Green grains seem to be on my mind a lot lately.  This recipe is inspired by a similar one from Food & Wine magazine.  I was in the mood for rainbow chard so I swapped that for the arugula that F & W uses.  This version is also a bit quicker in that the pesto is made from raw chard rather than blanched arugula with toasted pine nuts.  Why not minimize our time in the kitchen this summer?

Enjoy this dish as a side or main course.

Happy eating 🙂


{Inspired by Food & Wine Magazine}

For couscous:

2 cups Israeli couscous

1 to 2 cups tomatoes of various sizes

Olive oil, for drizzling

Bring 2 1/2 cups water to boil in a sauce pan; add 2 cups Israeli couscous.  Cover and let simmer for 8 minutes.  Once cooked, toss couscous with a drizzle of olive oil.  Spread out couscous on a baking sheet to prevent clumping and allow it to cool.

While couscous is cooking, slice tomatoes into 1/2 to 1 inch pieces.

For pesto:

2 cups Swiss or rainbow chard

1/2 cup chopped walnuts

1/4 cup olive oil

1/3 cup grated parmesan cheese

2-2 1/2 cloves garlic

Salt and pepper, to taste

Wash  rainbow or Swiss chard.  In a food processor, pulse chopped walnuts and garlic with chard.  Add  olive oil and grated parmesan cheese.  Add salt and pepper to taste.

In a large bowl, combine couscous, tomatoes, and desired amount of pesto.  Toss to incorporate pesto, and serve extra pesto on side (for those who want more!).  Serve cold or at room temperature.



One response

  1. Loved the recipe! I omitted the garlic, and it still tasted great! One suggestion: you might want to include serving size and estimated time in your blog posts.

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