The Frugal Foodie

Summertime Couscous Salad

This versatile salad is a summertime favorite for me. Creamy, crunchy, tangy and fragrant, it satisfies the  senses and is wonderful served hot or cold. Many of these ingredients (red bell pepper, fresh pesto, artichoke hearts) you can find on sale at your local grocer during the summertime, which makes it an affordable and impressive party dish. If you like couscous, I recommend buying a bulk size instead of an individual mix as it will save you more in the long run.

This salad can serve as a light entrée or side dish, and can be prepared vegetarian or vegan. Serves 4-6 as an entrée and 8-10 as a side dish.

 

  • 2 tbsp. extra virgin olive oil
  • 2 cups large pearl couscous
  • 4 ½ cups low sodium broth or water
  • 1 cup diced red bell pepper
  • 1 12 oz. can artichoke hearts, quartered
  • 4 tbsp. pesto sauce (prepared or fresh)
  • 2 tbsp. fresh lemon juice (approx. ½ fresh lemon)
  • ½ cup finely grated Parmesan cheese (optional)

 

Warm olive oil in a heavy-bottom saucepan. Add couscous and stir to coat, until couscous begins to brown, about 5 minutes. Add broth and bring to a boil. Reduce to a simmer and cover, stirring occasionally, about 20 minutes, or until liquid is absorbed. Uncover and remove from heat, and allow to cool slightly for about 5 minutes. Transfer couscous to a large bowl. Stir in artichoke quarters, bell pepper. In a small bowl, combine pesto sauce and lemon, mix well. Pour pesto lemon mixture over the couscous and vegetables, and add cheese. Toss to coat and serve.

15. July 2011 by Maddie
Categories: Daily Posts, The Frugal Foodie | Tags: , , , , , , | Leave a comment

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