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Glowing Green Spring Couscous Salad with Lemon Basil Pesto


Stamford Spanking Club

This springtime couscous salad is full of fresh flavors and bright colors. There is a zesty kick from the Lemon Basil Pesto, and the crunch from the fresh greens, tomatoes, and cucumbers is wonderful. You can add creamy feta cheese and toasted pine nuts to this salad if you want to make it richer and nuttier.

Ingredients:
  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1 cup fresh spinach leaves
  • 1 cup fresh arugula leaves
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/4 cup toasted pine nuts
  • 1/4 cup crumbled feta cheese optional
  • Salt and pepper to taste

Instructions:

Bring the vegetable broth to a boil in a medium-sized saucepan

Add the couscous, mix it in, cover, and take it off the heat

First let it sit for five minutes

After that, use a fork to fluff it up

Put the cooked couscous, fresh spinach, arugula, cherry tomatoes, cucumber, red onion, and basil leaves in a large bowl

To make the Lemon Basil Pesto, mix the following ingredients in a separate small bowl: - Fourteen leaves of fresh basil - Fourteen ounces of fresh lemon juice - 2 tablespoons of olive oil - 1 minced garlic clove - Salt and pepper to taste Pour the Lemon Basil Pesto over the salad and gently toss everything together

If you want, you can add toasted pine nuts and crumbled feta cheese to the salad

If you think it needs it, add more salt and pepper to taste

Serve your glowing green spring couscous salad right away and enjoy it


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