Couscous Salad with Parsley-Mint Pesto, Currants and Pine Nuts

I am a big lover of couscous and am always looking for tasty recipes that include it. This recipe is so refreshing with a mint based pesto, the slightly sweet hint of the currants and nutty roasted pine nuts. Couscous is among the healthiest grain-based products so don't be worried about indulging yourself with this one!

Couscous Salad with Parsley-Mint Pesto, Currants and Pine Nuts

Ingredients:

1 cup fresh flat-leaf parsley, plus a little more for garnish
2 cups fresh mint, plus a little more for garnish
1/3 cup dried currants
3/4 cup pine nuts, toasted
1 medium garlic clove
1/2 cup freshly grated parmesan (optional)
3 cups pearl couscous 
4 1/2 cups water
olive oil
salt & pepper

Directions:

Cook the couscous. Bring 4 1/2 cups of lightly salted water to boil in pot. Add the couscous, and simmer uncovered for 6 minutes. Cover, remove from heat, and let stand for 10 minutes. Fluff with a fork.

Meanwhile, make the pesto. In a food processor, chop the garlic clove. Next add the parsley, mint, 1/4 cup toasted pine nuts, 1/4 grated parmesan, and 2 tablespoons of fresh lemon juice (the acid from the lemon will keep the pesto green). Process until everything is chopped and combined (scraping down the sides as needed). With the food processor running, slowing add 1/3 cup good quality olive oil, and process until smooth. Season with salt and pepper (to taste).

In a large bowl, mix together the couscous, parsley-mint pesto, remaining pine nuts and currants. At this point, you’ll want to taste seasonings. Add more salt and pepper, as needed.  Garnish with fresh mint and parsley leaves.