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Pesto Couscous Salad

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2 cups cooked couscous (maftoul) according to package instructions
1 cup pine nuts
¼ cup basil, lightly chopped
2 tablespoons mint, lightly chopped
2 tablespoons tarragon, lightly chopped
2 tablespoons parsley, lightly chopped
2 tablespoons cilantro, lightly chopped
2 cloves garlic, minced
Juice of 1 lemon
3 tablespoons parmesan cheese
¼-1/3 cup extra virgin olive oil
Kosher salt
1 cup chopped roasted cauliflower
1 cup small diced roasted butternut squash

In a food processor, place the pine nuts, herbs, garlic, lemon juice, cheese and a big pinch of salt, pulse a few times.  While running, slowly add in the oil.  Taste for seasoning and adjust if necessary, adding more lemon juice or salt.

To finish the salad, mix the cooked couscous with desired amount of pesto, the roasted cauliflower and roasted butternut squash.  Mix well to make sure the couscous is coated evenly with the pesto.  Adjust the salt and lemon juice if necessary.