Israeli Couscous and Tomato Salad with Arugula Pesto

Step 1

Bring a large saucepan of salted water to a boil. Add the 6 cups of arugula and blanch for 10 seconds. With a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop the cooking, then drain.

Step 2

Add the couscous to the boiling water and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. Drain the couscous and spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Let the couscous cool to room temperature.

Step 3

In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.

Step 4

Squeeze the excess water from the arugula and coarsely chop it. Transfer the arugula to a food processor. Add the pine nuts, garlic, cheese and the 1/2 cup of olive oil and process until the pine nuts are finely chopped. Season the pesto with salt and pepper.

Step 5

Transfer the couscous to a large serving bowl and stir in the pesto. Gently fold in the tomatoes. Garnish with the arugula leaves and serve.