I had no real intention of posting about this salad. Really, I didn’t. But when I needed a dish to bring to a potluck end-of-the-schoolyear party I threw this together. I’m not sure any of the kids tried it, but the adults loved it and I got several requests for the recipe. So I guess it is worth posting after all.
Israeli Couscous Salad with Spinach Pesto
2 cups Israeli Couscous
1/4 cup olive oil
1 cup Kalamata olives (cut into halves)
1 cup cubed Feta
1 tsp dried oregano
1 bunch spinach
2 cloves garlic
(This recipe makes quite a bit of this salad). While you cook the couscous according to the directions on the package (in some olive oil with the oregano, salt and pepper) prepare the spinach pesto. In a food processor chop garlic and spinach. As it breaks down, add a heavy pinch of salt along with enough olive oil to create a paste. When the couscous is finished, add it and the pesto into a bowl. Mix until combined. If the pesto doesn’t coat the couscous evenly, add some more oil. Refrigerate for until cool. Stir in olives and Feta. Serve at room temperature. What’s nice is that you can use any leftover pesto on fish, steak, chicken, or pasta.