Couscous with Arugula Asiago Pesto and Herb Roasted Tomatoes

/// February 12th, 2013

I could go on for hours about my deep love for couscous based meals. To me, they’re just the best!

This one was our supper Sunday night.

Bright, fresh, and just oozing with natural beauty, this little couscous dish is a total knockout!

The tomatoes are a bit of a time suck; they have to roast for an hour, but you can use that time to get everything prepped and ready to roll. Score.

Plus,  if you’ve ever eaten a roasted tomato, you know it’s worth the wait. Especially when they’re roasting slowly with bright rosemary, thyme, and garlic.

While the tomatoes are in the oven getting all deep in flavor and dreamy, we’re going to boil some water for our couscous, toss it in, let it sit for 5 minutes, and then toss it in some lovely olive oil.

NOW! It’s time to PESTO - arugula and asiago style.

These two bold ingredients give this gorgeously green and classic sauce such… personality.

I’m currently having a moment with arugula, so don’t be surprised if you see me going a little overboard with it this month.

Once your couscous is cooked, your pesto is prepped, and your tomatoes are finished roasting down to their full potential, all you need to do is give everything a quick toss together in a large skillet over medium heat for about 5 minutes, top with a good sprinkle of cheese, and get down!

It’s an epic flavor explosion for your mouth, my friends.

Couscous with Arugula Asiago Pesto and Herb Roasted Tomatoes - Baker by Nature

Serves 4-6

For the tomatoes:

1 cup grape tomatoes, cut in half

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 clove garlic, finely minced

4 cloves garlic, unpeeled

Preheat oven to 300 degrees (F). Toss tomatoes with oil, herbs, and minced garlic. Pour mixture into a baking dish (or skillet) and nestle unpeeled garlic cloves into the mixture before placing in the oven. Roast the tomatoes for about an hour, removing the garlic cloves at the 30 minute mark.

For the couscous:

2 cups plain couscous

1 teaspoon salt

2 tablespoons olive oil

Bring one cup of water to boil, add couscous, stir, remove from heat and let sit for 5 minutes. Stir in olive oil and set aside.

Arugula Asiago Pesto:

2 cups arugula leaves

4 cloves roasted garlic (the ones you roasted with the tomatoes)

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

Juice of one lemon

1/2 cup olive oil

1/2 cup grated asiago cheese

Place peeled roasted garlic, arugula, salt, pepper, and lemon juice in food processor and pulse a few times before slowly adding the olive oil while pulsing on low. Transfer the mixture into a bowl and stir in the asiago cheese.

In a large skillet over medium heat combine the couscous, roasted tomatoes, and pesto. Stir to combine and warm for 3-5 minutes before plating. Serve with cheese.

63 thoughts on “Couscous with Arugula Asiago Pesto and Herb Roasted Tomatoes

  1. Joyti

    My life is sadly lacking in couscous based meals. Whenever I make one, I gobble it right up though. And this one is indeed a natural beauty – it sounds so tasty and fresh and looks so colorful.

    Reply
  2. Suzie

    The dish looks so pretty! I can only imagine the taste…yum!! You can post all you want about arugula, it’s one of my favorites too :) The pesto you created…to die for!!

    Reply
  3. Rose from Magpie's Recipes

    What a coincidence! I have been looking to do more with couscous and pesto was something I was considering just a few hours ago when I mixed my spicy cilantro-spinach pesto with rice for dinner. Yours looks so gorgeous I am even more motivated :)
    Happy to meet you through Tutti-Dolci!

    Reply
  4. Monet

    Hi Ashley! This looks gorgeous. I love the green hue of the couscous. How brilliant to use pesto! Thank you for sharing with me. What a bright start to my morning. A cup of tea and your blog makes for a good Friday! Have a wonderful weekend, my friend!

    Reply
  5. Nami | Just One Cookbook

    Over the weekend I had very similar dish at a restaurant and to my surprise, my children ate couscous for the 2nd time (first time they didn’t like it, so this was their 2nd time) and LOVED it. What a surprise to see you posted this. I’m going to give it a try. How exciting!

    Reply
  6. Shaila

    You can substitute the couscous with cauliflower rice if you’re trying to do low carb. The cauli-rice looks and has the feel of couscous.

    Reply

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