Israeli couscous (pearl) 1 C cooked
1 cup chopped arugula
1 diced Roma tomato
4 oz. chicken cooked, diced (or smoked salmon)
½ cup crumbled or shredded Asiago cheese
½ cup pumpkin seeds/pepitas
½ cup dried black currants (I use small raisins but not dried)
1 C dried corn
Dressing: 1/4 C basil pesto & 3/4 C Ranch dressing – mix together
Arrange in layers on a plate - trying to vary the lighter colored items (coucous, chicken, cheese, corn) with the more colorful items. Serves 2 for a meal or 4 as an appetizer.
I have never made this salad without it wowing all the guests and everyone wanting the recipe. Even better, this is the easiest salad you will ever make! Other than cooking the couscous, it is a matter of measuring and assembling. Easy and impressive!