Tricolored Couscous with Oil Free Arugula Pesto

This is one of my favorite summer recipes! I don’t remember where this recipe originally came from. It is just one I can whip up without having to think at all. It is tricolored couscous with arugula pesto, fresh corn, and vine ripened tomatoes.

This recipe is so simple, requires very little cooking time, and includes seasonal ingredients. The flavors just pop! Let me know in the comments if you tried it!

Ingredients

5oz arugula

3 garlic cloves

3/4 cup almonds

1/4 water (more or less)

1tsp salt

2 cups tricolored couscous

3 cups water

1 tsp salt

2 cups cherry tomatoes, sliced

2 ears of corn steamed and cut off of the cob

1. Bring 3 cups of water to a boil in a medium saucepan. Add tricolored couscous and salt. Cover and cook for 15 mintues. Remove couscous from heat and spread out on a baking sheet to cool.

2. Bring a medium pot of water to a boil. Add arugula. Stir in boiling water for approximately 1 minute and remove. Place arugula in a colander and rinse with cold water.

3. Place arugula in a dry towel and remove as much water as possible. Once dry, chop arugula.

4. Place almonds and garlic in a food processor. Pulse until they form a paste. Add arugula and combine. Add water until you get a creamy consistency. Add salt to taste.

5. Toss cooled tricolored couscous in arugula pesto until well mixed. Add corn and tomatoes.

6. Serve immediately and enjoy!