Thursday, June 3, 2010

Cilantro Pesto and Tomato Couscous

The other day on my Facebook page I asked y'all if there were any foods out there that you would like to see a recipe for on here. And Reagan left a comment about how she would love more ways to cook couscous.

I ran out to the store and bought the ingredients to make this tasty side dish.

I think it's really fun to create recipes specifically targeted towards the foods my readers love - just send me an e-mail or leave a comment and I'll get to work on it. :)



Anyhow, grab a box of couscous. Cook according to package directions. Which, for Near East's couscous, goes something like this: bring 1 1/4 c. water to a boil, add in seasoning packet and 2 tbsp. olive oil. Stir in couscous, cover and remove from heat. Allow to rest for 5 minutes.

While your couscous is resting, place the top of a bunch of cilantro (about two handfuls if you're growing it fresh) into a blender or food processor along with two cloves of garlic. Blend and as you do, drizzle a few tbsp. of olive oil into the blender or food processor. This will create a cilantro "pesto."



Fold the cilantro "pesto" in with your freshly cooked couscous.



Add in 2 chopped roma tomatoes. Sprinkle a touch of salt and pepper.

You could use a different type of tomato if you want. I just happen to love the flavor and firmness of romas.




Serve and enjoy!

For dinner, I served this up with grilled steaks and steamed veggies. Light, refreshing and super easy!

Cilantro "Pesto" and Tomato Couscous (printable recipe)
Serves 6

1 box couscous, cooked according to package directions
1 bunch of cilantro, just use the top half where all the leaves are
2-3 cloves garlic
A few tbsp. olive oil
2 roma tomatoes
salt and pepper, to taste

Prepare couscous according to package directions.

In a blender, combine cilantro and garlic. Turn blender to "low" and allow it to blend the cilantro and garlic while you drizzle in a few tbsp. of olive oil. Just enough to create a cilantro "pesto" consistency.

While the couscous is still hot, fold in the cilantro "pesto" and roma tomatoes. Serve warm and enjoy!   

4 comments:

  1. Looks great. I'll be trying this on Saturday! Thanks!

    ReplyDelete
  2. Yum! This looks delicious - will try it this weekend. I love summertime when all the herbs are in the garden fresh for the taking. Love your blog - found it on another I follow. Have a good weekend!

    ReplyDelete
  3. Made this tonight. Kathryn gave me 2 pots full of herbs for Mother's Day and the cilantro needed to be cut back, so it became your cilantro pesto in couscous. It was delicious! Thanks Sarah!

    ReplyDelete
  4. Making this tonight with kale instead of cilantro ---because I killed my cilantro plants in August, that's why.

    ReplyDelete

I love feedback from y'all and try my best to respond to as many questions as possible.