Couscous Salad with Pesto, Goat Cheese, and Veggies

This recipe is quick and easy, and so downright delicious that it is absurd. Pearl Couscous is cooked to perfection, and and then dressed with store-bought pesto, and topped with thinly sliced sugar snap peas, quartered cherry tomatoes, and goat cheese. The sugar snap peas add the most satisfying crispness to this recipe, and pesto, caprine animal cheese, and tomatoes compliment each other perfectly. This Couscous Salad with Pesto, Goat Cheese, and Veggies is a summertime side dish that is fresh and creative, and perhaps more fun than the classic potato or pasta salad.

Pearl Couscous is larger than traditional couscous. It is closer to the size of a pea. I remember that the size and texture are really satisfying. Information technology's very similar to al dente pasta, and like pasta it is also made from wheat.

The recipe is below, but feel complimentary to adjust the proportions to make information technology your own. Y'all can serve this couscous salad warm or cold (Charles eats it cold and I eat information technology warm), and you can certainly get in a mean solar day ahead. If yous want to switch things up a little, you could add crispy salary, pine nuts, or corn to this salad. Or add a chicken breast (or some diced rotisserie craven) on top and serve it every bit dinner.

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Couscous Salad with Pesto, Goat Cheese, and Veggies

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Yields 6

5 minPrep Time

20 minCook Time

25 minFull Fourth dimension

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Ingredients

• ii cups Pearl Couscous
• 4 cups Water
• 1 tablespoon Olive Oil
• 1/2 teaspoon Common salt
• seven ounces Pesto
• ane one/2 cups quartered Cherry Tomatoes
• ane 1/two cups Sugar Snap Peas, cutting into long thin strips
• i/2 cup Caprine animal Cheese

Instructions

1. Starting time off past preparing the couscous. Combine the pearl couscous, water, olive oil, and salt in a pot. Bring to a boil, reduce to a simmer, and permit simmer for twenty minutes, or until all the liquid has been captivated and the couscous is al dente.
2. Adjacent stir in the pesto and the peas. The couscous will absorb some of the pesto, while also slightly cooking the peas.
3. Lastly, add the tomatoes and goat cheese, stir to combine. You can serve this warm or arctic it and serve information technology subsequently.

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https://thekittchen.com/couscous-salad-pesto-caprine animal-cheese-veggies/

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Source: https://thekittchen.com/couscous-salad-pesto-goat-cheese-veggies/