Spring has officially arrived, bringing with it the promise of lighter, more vibrant meals. What better way to celebrate the season than with a dish that perfectly encapsulates freshness, flavor, and ease? We’re thrilled to present our exquisite Avocado Pesto Couscous with Spring Greens – a truly green and glorious creation that will brighten any table. This dish is designed for effortless enjoyment, served beautifully at room temperature, making it a fantastic, stress-free alternative to traditional pasta salads. Every bite is packed with incredible flavor combinations that sing of springtime, offering a fulfilling yet refreshingly light culinary experience. It’s not just a meal; it’s an invitation to savor the best of the season.
Why This Avocado Pesto Couscous is Your New Spring Favorite
In a world captivated by fresh and healthy eating trends, like the popular Green Goddess Salad, we set out to create a dish that not only aligns with this desire for wholesome ingredients but also offers a more substantial and satisfying experience. Our Avocado Pesto Couscous with Spring Greens is more than just a side; it’s a hearty main course that truly satisfies, bursting with the beautiful bounty of seasonal produce.
At the heart of this delightful creation lies Israeli couscous, also known as pearl couscous. Unlike its finer counterpart, Israeli couscous boasts a larger, pasta-like texture that provides a wonderful chewiness. This makes it an ideal canvas for soaking up the rich, creamy avocado pesto, ensuring that every grain is infused with flavor. The result is a dish that feels incredibly satisfying and substantial, yet surprisingly light and never cloying. It’s the perfect base to carry the vibrant flavors of spring without weighing you down, leaving you feeling full, happy, and energized.
Beyond the couscous and pesto, this dish is a meticulously balanced symphony of tastes and textures. Crumbled feta cheese introduces a delightful salty tang, complementing the richness of the avocado and the earthiness of the vegetables. A generous squeeze of fresh lemon juice adds a crucial acidic brightness, cutting through the creamy elements and lifting all the flavors. Peppery arugula contributes a lively, slightly bitter kick, adding depth and a touch of sophistication. And then there are the spring vegetables: crisp, bright green peas, which remarkably mimic the size and shape of the couscous pearls, creating an incredible mouthfeel that makes each spoonful a joy. Tender, blanched asparagus spears add an elegant crunch and a distinct spring flavor, while quartered artichoke hearts bring a subtle earthy sweetness and a unique texture. Together, these ingredients create a harmonious blend that celebrates the essence of spring in every vibrant bite.
The Secret Weapon: Creamy Avocado Pesto
While traditional basil pesto holds a special place in our hearts, our avocado pesto takes things to an entirely new level. This innovative twist transforms a classic into something truly extraordinary, adding an unparalleled creaminess and a boost of healthy fats that make it incredibly nourishing. The avocado infuses the pesto with a luscious texture and a milder, earthier flavor profile than basil alone, while still delivering that vibrant green hue we associate with fresh, wholesome food. It’s a game-changer that we are confident you will fall in love with, and its versatility extends far beyond this couscous dish.
To achieve the most beautiful and flavorful pesto, timing is key. We prepare the avocado pesto last because avocados are notorious for oxidizing quickly and losing their beautiful green color. There’s simply no need to let your gorgeous, freshly made pesto sit idle, slowly browning, while you meticulously prepare the other components of the dish. This pesto comes together so quickly – just a minute or two in a blender – that it truly feels like a final, effortless flourish. The vibrant green color, combined with its rich, creamy texture, makes it an irresistible addition to toast for a fresh morning bite, a decadent dip for crackers and vegetables, or a delightful sauce for other pasta creations. Its adaptability makes it a staple you’ll want to keep in your culinary repertoire.
Mastering the Techniques: Tips for Culinary Success
Achieving culinary excellence often comes down to understanding and applying simple yet effective techniques. For this recipe, two specific methods are crucial for elevating your dish from good to exceptional. These steps ensure that your ingredients maintain their best qualities, both visually and texturally.
The Art of Blanching and Shocking
First, let’s talk about blanching and shocking your vegetables in ice water. This seemingly simple step is a powerful technique that serves two vital purposes. Blanching, a quick dip in boiling salted water, brightens the color of your vegetables, making them visually appealing. However, the critical follow-up is the “shocking” – plunging the blanched vegetables immediately into an ice water bath. This rapid cooling halts the cooking process instantly. Without shocking, residual heat would continue to cook your vegetables, transforming perfectly crisp asparagus into an overcooked, soggy mess. By shocking, you lock in that beautiful vibrant green color and, more importantly, preserve the delightful crispness that adds such wonderful texture to the final dish. It’s a non-negotiable step for any recipe featuring fresh, vibrant greens.
Flavor First: Toasting Couscous in Butter
Our second key technique involves cooking the couscous in butter before introducing the vegetable stock. While many recipes simply boil couscous in water or stock, this extra step significantly enhances the flavor profile of the entire dish. By gently toasting the Israeli couscous pearls in butter over medium to medium-low heat, you allow them to absorb a rich, buttery fat and undergo a subtle Maillard reaction. This light browning process creates a nuanced, nutty flavor and a slightly toasted aroma that adds incredible depth and complexity. You’re not aiming for deep golden-brown frying, but rather a slight, almost imperceptible coloration that signals the development of new, delicious compounds. This foundational flavor building ensures your couscous is far from bland, serving as a robust and flavorful component rather than just a filler.
Serving Suggestions & Variations
This Avocado Pesto Couscous with Spring Greens is wonderfully versatile and can be enjoyed in many ways. It’s fantastic served at room temperature, making it an ideal choice for a spring picnic, a potluck, or a light lunch. However, it’s equally delightful served slightly warm, offering a comforting yet fresh dinner option. Consider it as a flavorful main course for a vegetarian meal, or as an elevated side dish alongside grilled fish, chicken, or lamb. Its vibrant presentation also makes it a beautiful centerpiece for any seasonal gathering.
Feel free to customize this recipe to your palate and what’s available. For an extra boost of protein, you could fold in shredded grilled chicken, pan-seared shrimp, or even some crumbled firm tofu. To add more texture and sweetness, consider incorporating cherry tomatoes, sun-dried tomatoes, or toasted walnuts. Experiment with different fresh herbs like dill or parsley for a subtle flavor shift. For a fully vegan version, simply omit the feta cheese or replace it with a dairy-free alternative. The possibilities are endless, allowing you to make this dish uniquely yours while still celebrating its core spring essence.
Recipe: Avocado Pesto Couscous with Spring Greens
Avocado Pesto Couscous with Spring Greens Recipe
This Avocado Pesto Couscous with Spring Greens is a very vibrant dish that is packed with flavor, and is great for spring or any season!
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Ingredients
Spring Greens
- 1 ¼ cup frozen petite peas (or fresh* if available)
- 1 cup asparagus (pencil thickness) – cut into bite-sized pieces (1″)
- 5 petite canned artichoke hearts (about ½ of a 14 oz can)
- ¾ cup crumbled feta cheese
- ¼ cup mint leaves – whole if small or roughly chopped
- 2 cups arugula
For the Couscous
- 1 cup Israeli Couscous
- 1 tablespoon butter
- 1 ½ cup vegetable stock
- 1 tablespoon high quality extra virgin olive oil
For the Pesto
- ¼ cup toasted pine nuts* (55g)
- ¼ cup toasted almond slivers* (55g)
- Juice of 1 large lemon
- 3 cloves garlic, peeled and rough chopped
- 1 cup basil leaves (packed into the cup and stems removed)
- 1 avocado, pitted and shelled
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 oz extra virgin olive oil
For Garnish (optional)
- Basil and mint leaves – whole if small or roughly chopped
- Microgreens
- Additional feta
Instructions
Prepare the Spring Greens
- Start a pot of salted water boiling and get a bowl of ice water ready to shock the peas and asparagus. If using frozen peas (see note* for fresh peas), the total cook time will be about 4 minutes. Once the peas are in the pot, time out 2 ½ minutes, then add the asparagus (which will take 90 seconds). Remove the vegetables immediately after 4 minutes to the ice water bath to stop the cooking process and keep the vibrant green color.
- Turn the heat off in the pot of water and add your artichoke hearts for one minute. Remove the artichokes, quarter them, and set aside. This quick blanch takes much of the “canned” taste out of the artichokes.
Make the Couscous
- First, bring the vegetable stock up to a boil in a small, covered saucepan and keep at a simmer. Meanwhile, melt the butter in a pan (that you can cover) over medium to medium-low heat. Once the butter stops foaming, add the couscous. Cook the couscous for about three minutes to absorb some butter and get the slightest golden-brown color. You’re not frying the couscous, so don’t worry if the color is barely perceptible, the flavor is there.
- Right when the couscous begins to brown, turn the heat up on the stock to bring to a rolling boil. Carefully add the stock to the couscous, and immediately cover and turn the heat off. Stir once, then cover and let sit for about 10 minutes. Taste for doneness (al dente is the goal) and remove the couscous to a bowl. If there is residual liquid, strain it off. Add the olive oil to the couscous, stir and let it cool.
Prepare the Pesto and Assemble the Dish
- In a blender, add all the pesto ingredients except for the oil. Blend and then scrape the sides. Turn the blender back on and drizzle the olive oil into the pesto. Do this slowly at first and then you can increase the tempo – just don’t dump all the oil in at once. This should take about 1 minute to get the oil into the pesto. Taste for seasoning.
- Combine all the spring ingredients with the cooled couscous in a large bowl and gently fold in the pesto to coat. Thoroughly combine the mixture, garnish and serve.
Notes
Lightly toast pine nuts on almond slivers in a dry pan over medium heat for about 5 minutes before using in pesto.
If using fresh peas, they take about 8 minutes to cook, so add your asparagus at the 6 ½ minute mark instead of the 2 ½ minute mark.
Nutrition
Enjoy Your Creation!
We genuinely hope you find immense pleasure in preparing and savoring this delightful Avocado Pesto Couscous with Spring Greens. It’s a recipe crafted with love to bring the freshness and vitality of spring directly to your kitchen. If you give it a try, we’d love to hear from you! Please share your thoughts by leaving us a comment below, or tag us on Instagram @cooking_with_wine to show us your beautiful creations!
Discover More Delightful Recipes!
Are you looking for more inspiring recipes to add to your repertoire? Explore our other delicious creations designed to delight your taste buds and simplify your cooking experience:
- Goat Cheese, Spinach, Basil and Prosciutto Quiche
- Hearty Vegetable Pasta Soup
- Spiced Carrot Ginger and Fennel Soup
- Mushroom Ragù with Parmesan Polenta
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