In a heat-proof bowl, add the couscous. Pour an equal amount of hot water over the couscous (ex. 1 cup couscous: 1 cup water). Cover & let it sit for 5 min.
Wash & cut the cherry tomatoes in half. Drain & rinse the chickpeas.
After 5 min, fluff the semolina using a fork.
Assemble the salad: couscous, tomatoes, chickpeas, arugula, feta, pesto & a generous drizzle of olive oil. Season to taste with salt & pepper. Toss & enjoy!
Try making pesto from scratch! Search "Homemade Basil Pesto" in the app to learn how!
- Marcy, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pesto Couscous Salad" contains 517 Energy, 30 g of Fat, 43 g of Carbohydrates, 16 g of Protein, 6 g of Fiber.