Israeli Couscous Salad With Smoked Salmon And Creamy Pesto

Name: Israeli Couscous Salad With Smoked Salmon And Creamy Pesto
Ingredients: 1 1/3 cup israeli (pearled) couscous; 3 teaspoon expeller-pressed grapeseed or canola oil, divided; 1 ear of corn, or 1 cup frozen corn, thawed; 4 cup arugula, chopped; 1 cup diced tomatoes; one 4-ounce package smoked wild alaskan salmon, diced 1/4-inch thick (about 1 cup); 1/2 cup golden raisins, chopped through twice; 1/4 cup shredded asiago cheese; 1/4 cup roasted pepitas; 3 tablespoon low-fat milk; 2 tablespoon olive oil mayonnaise; 2 tablespoon nonfat plain greek yogurt; 1 tablespoon plus 1 teaspoon basil pesto; 1 tablespoon minced shallots; 1 teaspoon lemon juice; 1/4 teaspoon freshly ground black pepper

Michelle Dudash|July 12, 2013 11:06 am EST

4.5 (2 ratings)

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Believe it or not, but Israeli couscous is a type of pasta, so add that to your list of options when creating a recipe for pasta salad. This salad works well as an entrée paired with soup or crusty bread, as a party dish to pass around, or divided into smaller servings, as a starter course at a dinner party. Click here to see 10 Best Summer Pasta Salad Recipes

Servings

4

Ingredients

1 1/3 cup israeli (pearled) couscous
3 teaspoon expeller-pressed grapeseed or canola oil, divided
1 ear of corn, or 1 cup frozen corn, thawed
4 cup arugula, chopped
1 cup diced tomatoes
one 4-ounce package smoked wild alaskan salmon, diced 1/4-inch thick (about 1 cup)
1/2 cup golden raisins, chopped through twice
1/4 cup shredded asiago cheese
1/4 cup roasted pepitas
3 tablespoon low-fat milk
2 tablespoon olive oil mayonnaise
2 tablespoon nonfat plain greek yogurt
1 tablespoon plus 1 teaspoon basil pesto
1 tablespoon minced shallots
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper

Directions

Cook the cousous according to the package instructions. Toss it with 2 teaspoons of the oil to prevent sticking and spread the mixture on a plate to cool it quickly. Heat a medium sauté pan over medium heat and add 1 teaspoon of oil. Place the ear of corn into the pan and blister on one side, about 1 minute. Continue to cook and turn corn until all sides are blistered, then remove the pan from heat and let it cool slightly. Stand the cob up on a cutting board and holding it firmly, cut the kernels off the cob.
Whisk together all of the dressing ingredients. When ready to serve, combine the couscous, corn, and remaining salad ingredients and pour the dressing on top. Toss well. Salad may be served immediately and will stay fresh for a few hours.