Name: Deconstructed Pesto Couscous Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6.0
Ingredients: 1/4 cup extra virgin olive oil, divided; 2 cups couscous, israeli or pearl; sea salt and freshly ground black pepper, to taste; 2 cloves garlic, large, finely minced; 1 medium zucchini squash, peeled and ribboned; 1/4 cup fresh basil leaves, thinly sliced; 1/4 cup pine nuts, lightly toasted; 2 ounces pecorino romano cheese, shaved; micro basil, optional, for garnish

Deconstructed Pesto Couscous Salad Recipe

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20 m 15 m 6 Servings

Ingredients

1/4 cup Extra Virgin Olive Oil, Divided
2 cups Couscous, Israeli or pearl
Sea Salt and Freshly Ground Black Pepper, To taste
2 cloves Garlic, Large, finely minced
1 medium Zucchini Squash, Peeled and ribboned
1/4 cup Fresh Basil Leaves, Thinly sliced
1/4 cup Pine Nuts, Lightly toasted
2 ounces Pecorino Romano Cheese, Shaved
Micro Basil, Optional, for garnish

Directions

Heat 1 tablespoon olive oil in a saucepan set over medium-high heat until shimmering. Add dry couscous and a hearty pinch of salt and pepper and cook, stirring occasionally, until lightly toasted, about 3 to 4 minutes.
Meanwhile, heat 2 1/4 cups of water in the microwave until very hot or barely boiling (about 90 seconds at high power should do it). When couscous is toasted, stir in hot water (careful, as it will steam and sputter). Cover, reduce heat to medium-low, and simmer for 8 to 10 minutes or until water is absorbed and couscous is al dente. Transfer to a bowl and let cool.
When couscous is cool, toss with remaining 3 tablespoons olive oil, zucchini ribbons, sliced basil, and pine nuts. Season generously to taste with salt and pepper. Divide among serving bowls and top with shaved Pecorino and micro basil (if desired).