Caitlin Bensel
Serves 4 (serving size: about 1 cup)

A vibrant arugula-and-walnut-pesto and sweet, juicy pear liven up this couscous side—a fun play on the more classic pear and walnut salad. We love the contrast of blushing red Anjou with the green pesto, but any ripe pear will work. Serve with baked salmon fillets or pork tenderloin.

How to Make It

Step 1

Bring water to a boil in a small saucepan; stir in uncooked whole-wheat Israeli couscous. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.

Step 2

Place couscous in a bowl. Place baby arugula, olive oil, fresh lemon juice, kosher salt, sugar, black pepper, and smashed garlic clove in a food processor; process until smooth. Add pesto, chopped toasted walnuts, and chopped ripe Anjou pear to couscous; toss. Sprinkle with chopped toasted walnuts.

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