Every Saturday morning the boys and I head to swim class where they learn to navigate the water and I spend time figuring how I’m going to navigate my cooking for the coming week. It’s a great 30 minutes to explore new cooking blogs. One recent find is the blog The Kitchn (Kitchen – minus the “e”, because I’m sure thekitchen.com was already taken.)
I bought some arugula at the Farmer’s Market and was looking for something new to do with it. Thinking I had some orzo pasta at home too the Dinner Quick: Arugula with Orzo and Garden Tomatoes looked like a good choice for lunch today. When I arrived home, I was out of orzo pasta but had some Trader Joe’s Israeli Couscous I decided to substitute. I made a few other tweaks too, including added saute pine nuts.
Arugula, Tomato, Feta Couscous
1 cup Israeli couscous
1 bunch of arugula, large chop
1 Tablespoon dried basil
2 Tablespoons pine nuts
8 ounces cherry tomatoes, halved
2-3 ounces goat or feta cheese, crumbled
Salt and pepper
Cook the Israeli couscous per package instructions. While that is boiling, saute the pinenuts in a little olive oil and salt and pepper. Let them brown, cooking for about 4 minutes, turning often. Empty the pine nuts into a mixing bowl.
Add a little more olive oil to the saute pan that had the pine nuts and cook the chopped arugula till it just starts to wilt. Add it to the mixing bowl. Add some olive oil again and saute the tomatoes adding the dried basil, salt and pepper to taste. Cook for about 3 minutes then add them to the mixing bowl.
Crumble the feta cheese into the mixing bowl once the couscous is ready. Now add the couscous and add a tablespoon of olive oil and some salt and pepper to taste.