Easy and fun arugula pesto pasta salad

For the pesto:

Wash the arugula, pat it dry and place it in the blender jar. Wash the basil leaves and add them to the blender. Peel the cloves of garlic and add them. Add pine nuts, olive oil, grated Parmesan cheese and a pinch of salt.

Mix this at maximum speed for a couple of minutes.

For the pasta:

Fill a small saucepan with roughly 6 cups (1.5 L) of water and bring it to a boil over high heat. Sprinkle he salt into the water and drizzle in the oil. Let it the water simmer for another minute or so afterward. After adding the couscous, reduce the heat to medium-low and cover the saucepan. Let it simmer for about 8 minutes.

Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time. Pour the contents of the saucepan through a fine mesh colander. Gently shake the colander back and forth to shake the excess water off the cooked couscous.

Let it cool and then mix with the pesto and desired veggies. Serve warm or cold.