Couscous Pasta Salad

November 3, 2007


Paris: Day 1
Quick … rich … and wonderful after a long airplane flight. We loved it! SAM AND HARRY

PS We bought a jar of good quality pesto at an Italian shop on the rue Montorgueil. It was great!

1/2 cup water
1/4 teaspoon sea salt or to taste
2 teaspoons olive oil
1 bay leaf
1/2 cup uncooked, fine couscous
3 tablespoons Pesto
4 ounces roquette or arugula
4 cherry tomatoes, halved
2 large, marinated artichoke hearts, roughly chopped
1/2 cup steamed broccoli florets
3 to 4 tablespoons Mustard Vinaigrette

In a small saucepan, combine the water, salt, oil, and bay leaf and bring to a boil. Place the couscous in a small mixing bowl, pour the boiling water over it, cover, and let sit for 5 or 10 minutes. Fluff with a fork and add the Pesto, mixing gently but thoroughly. Add the roquette, tomatoes, artichokes, and broccoli and toss the with vinaigrette.
Makes 2 servings.