So I actually just made this recipe up as I went along and it turned out to be pretty good, so I decided to put it up on the blog. Sorry I didn’t take any prep pictures, but… it’s a salad.
Pesto Couscous Salad
2 cups couscous
2 cups low-sodium chicken broth, hot
½ bunch of kale, tough stems removed, chopped
½ cup pitted kalamata olives, sliced lengthwise
¼ cup sliced sun-dried tomatoes packed in olive oil (or more to preference)
¼ cup basil-arugula pesto
1 ½ tbsp. extra virgin olive oil
Juice of 1 lemon
Salt and pepper
Heat oil in a 2-qt saucepan over medium-high heat. Toast the couscous for 2-3 minutes until lightly browned, then add hot chicken broth. Lower heat to medium-low, cover, and simmer for 12 min, or until all the liquid is absorbed. The couscous should be firm but tender, like the Old Spice guy. Or like al dente pasta.
As soon as the couscous is cooked, and while still hot, add the chopped kale and toss until it is wilted and bright green. Add all the other ingredients and toss, season with salt and pepper, serve at room temperature.