High-Protein Arugula Pesto Pearl Couscous Salad

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: Gaila - Strength & Sazón

5 from 2 votes

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A vibrant, peppery arugula pesto tossed with pearl couscous, cherry tomatoes, and fresh mozzarella. Anti-inflammatory, meal prep friendly, and ready in 15 minutes. Built for women who eat with intention.

Ingredients

Arugula Pesto

5 cups fresh arugula leaves washed and dried
1 cup fresh basil leaves
3 cloves garlic peeled
6 tablespoons pine nuts or walnuts, slivered almonds, or macadamia nuts
10 tablespoons extra-virgin olive oil
⅓ cup freshly grated Parmesan cheese
2 tablespoons hemp seeds optional - protein boost, invisible in the final pesto
Pinch of fine sea salt
Squeeze of fresh lemon juice brightens and preserves the green color

The Salad

1 cups pearl couscous or gluten-free pearl couscous if needed
6 cups water
2 tablespoons salt
Drizzle of olive oil
1 cup cherry tomatoes halved
1 cup fresh mozzarella bites
½ cup pitted olives halved (optional)
Salt and black pepper to taste
Fresh arugula leaves for topping optional but beautiful

Instructions

Make the arugula pesto

Add arugula, basil, garlic, pine nuts, Parmesan, hemp seeds if using, salt, and lemon juice to a blender or food processor. Pulse a few times to break everything down. With the blender running on medium speed, stream in the olive oil slowly until you reach a smooth, pourable consistency. Taste and adjust salt. The pesto should be bold, peppery, and bright green. Set aside.

Cook the pearl couscous

Bring 6 cups of water to a boil with 2 tablespoons salt and a drizzle of olive oil. Add pearl couscous and reduce heat to medium-low. Cover and simmer 8 minutes until tender but still slightly chewy. Drain through a fine mesh colander. Shake off excess water. Transfer to a large bowl and let cool 5 minutes - you want it warm, not hot.

Assemble

Add 4-5 tablespoons of arugula pesto to the warm couscous and toss well to coat. The warmth of the couscous will bloom the pesto flavors. Add cherry tomatoes, mozzarella, and olives. Toss gently. Season with salt and black pepper. Top with a handful of fresh arugula leaves for texture contrast.

Serve

Serve warm immediately, or at room temperature. Drizzle with extra pesto at the table.

Nutrition

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