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photo Israeli Couscous and Tomato Salad with Arugula Pesto Recipe | Say Mmm

Israeli Couscous and Tomato Salad with Arugula Pesto

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.
8 Servings - 30 min -
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Servings:8  | Calories:374 | Total Fat:19g  | Chol:3mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 3g
15 %
Total Carb 43g
14 %
Fiber 4g
16 %
Sugars 7g
Cholesterol 3mg
1 %
Sodium 311mg
13 %
Protein 9g
17 %
42% Israeli couscous
33% Extra-virgin olive oil
14% Others combined
9% Pine nuts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


6 cups packed arugula (6 ounces), plus whole leaves for garnish
2 cups Israeli couscous (12 ounces)
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup pine nuts
4 garlic cloves, chopped
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1 1/2 pints red cherry tomatoes, halved
4 yellow or orange tomatoes, cut into 1 inch dice

Directions : View recipe directions on
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