• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 4

Arugula Pesto Salad

  • Recipe Submitted by on

 Ingredients List

  • 6 cups arugula, plus more for garnish
  • 1 1/2 cups israeli couscous
  • 1/3 cup extra-virgin olive oil, divided
  • 1/4 cup walnuts
  • 2 tbsp. lemon juice
  • 2 large garlic cloves, chopped
  • salt/pepper
  • 1 pint cherry tomatoes, halved
  • 1 15 oz. can garbanzo beans, drained and rinsed


Heat 1 tbsp. olive oil in a medium sauce pan over medium heat.
Add the couscous, and stir until golden and toasted, about 3 minutes.
Add 2 1/2 cups boiling water to the couscous, reduce heat to low, cover and simmer for 12 minutes.
Drain and rinse the couscous, set aside to cool.
In a food processor, add the arugula, garlic cloves and walnuts. Pulse to combine.
With the blade running, drizzle in the olive oil and lemon juice until well combined. Season with salt and pepper.
Combine the cooked and cooled Israeli couscous, halved cherry tomatoes, chickpeas and arugula-pesto. Gently toss to combine.
Serve, garnish with arugula leaves.

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