This bright, flavorful salad features a nontraditional pesto made from cilantro leaves, Roasted Pumpkin Seeds (Pepitas) and salty parmesan cheese. Our rehydrated Freeze Dried Corn and roasted red pepper add delightful contrast and texture.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients
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1 Teaspoon Chopped Raw Garlic
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2 1/2 Ounces Cilantro Leaves, rinsed and spun
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1 Ounce Grated Parmesan Cheese
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1/2 Cup Extra Virgin Olive Oil
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Pound Middle Eastern Couscous
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9 Ounces Freeze Dried Sweet Corn, rehydrated
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5 Ounces Roasted Red Pepper, chopped
Directions
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Process garlic, cilantro, Parmesan, 2 ounces roasted pumpkin seeds, olive oil and salt in food processor until thick and smooth. Set aside.
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Boil Middle Eastern Couscous in salted water for 8 minutes, then rinse with cold water to remove excess starch and let cool.
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Combine couscous, pesto, corn and pepper in large bowl, and toss to incorporate. Sprinkle with reserved pepitas. Serve cold or at room temperature.