Tomato Couscous Salad

2 cups Israeli couscous (500 mL)

2 - 3 Tbsp canola oil (30-45 mL)

5 oz. package baby arugula (142 g)

1/3 cup pine nuts (75 mL)

2 cloves garlic, coarsely chopped (2)

1/3 cup Asiago cheese, grated (75 mL)

¼ tsp pepper (1 mL)

¼ tsp salt (1 mL)

1/4 cup canola oil (60 mL)

1 - 255 g package grape tomatoes, cut in half (1)
1. Bring a large pot of water to boiling. Add couscous and return to a boil. Reduce heat to medium and cook couscous for about 8 -10 minutes, or until al dente. Drain the couscous in a large sieve. Run cold water over couscous to stop the cooking process. Transfer to a large serving bowl and drizzle with 2 – 3 Tbsp (30-45 mL) canola oil. Toss to coat the couscous.
2. Bring a second pot of water to a boil. Place arugula in a large sieve and place the sieve in the sink. Pour boiling water over the arugula to blanch it. Then run cold water over arugula to stop cooking process. Drain well.
3. Meanwhile, in a small skillet, toast pine nuts over medium-low heat, tossing, until golden brown, about 2 minutes. Remove from heat and let cool.
4. Squeeze excess water from arugula and transfer to a food processor. Add pine nuts, garlic, cheese, pepper and salt and 1/4 cup (60 mL) canola oil. Process until pine nuts are finely chopped.
5. Stir arugula pesto into the couscous. Gently fold in tomatoes.