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Cous Cous with Pesto
Vinaigrette- Recipe
by Chef Betsy Millson
Cous Cous with Pesto Vinaigrette
Cous Cous with Pesto Vinaigrette
  • 2 cups fresh pesto
  • 1 cup extra-virgin olive oil
  • 2 large fresh domestic, mozzarella balls
  • 2 medium, ripe tomatoes
  • 2 cups cooked, chilled couscous
  • ½ cup peas
  • fresh basil tops for garnish
  • fresh mache greens
  • Dilute pesto with olive oil, set aside
  • Combine peas with couscous, set aside
  • Slice tomatoes into ½" slices, set aside
  • Slice mozzarella balls in half, set aside
 
    Use metal ring to form the base of the salad with the couscous mixture. Stack on a tomato slice, add mache, then mozzarella. Pour on the vinaigrette decoratively. Add basil top garnishes. Serve chilled.
Makes 4 small salads

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