The snow has finally melted here in the Boston area! Just in time for baseball season…and National Picnic Day, coming up on April 23! We’ve actually had a few days, including today comfortable enough to sit outside in the sun. So when I heard the #SundaySupper crew, hosted by T. R. at Gluten Free Crumbley, was planning a picnic theme for today, I was all in!
I don’t tend to put a lot of effort into a picnic lunch. Often it’s just a simple sandwich, some chips and a fruit. But I do like to have recipes conducive to a picnic or to bring along for a potluck style cookout, so today’s Sunday Supper theme got my wheels turning. I came up with a tasty Couscous Veggie Salad with Pesto recipe, featuring sautéed onions, peppers and spinach, along with some chickpeas and feta cheese.
This couscous veggie salad probably would be tasty without the pesto, but hey, I love pesto and had some on hand, so why not add some? Plus, I like to have some kind of flavor boost in a dish like this to make sure it will still have plenty of flavor when served cold. Pesto fits the bill nicely!
This recipe calls for just 1/2 cup of pesto, so you can make a batch to use for this couscous veggie salad and have some left for another purpose.My pesto always gets rave reviews, you can grab the recipe here. Maybe just simply tossed with pasta, or make a tasty tilapia dish like I did, following Cynthia’s recipe at Whole Food Real Families.
Back to the couscous veggie salad. Couscous is one of those things I start eating more when the weather gets warms. It’s nice and light, and can absorb the flavors of the ingredients you prepare it with. This recipe combines it with sautéed veggies and chickpeas, making it a substantial side dish that can also be enjoyed as a light lunch on its own.
So the weather is warming up, and I’m serving up Couscous Veggie Salad with Pesto for the #SundaySupper picnic; what will you bring?Print
Couscous Veggie Salad with Pesto
Couscous veggie salad with chickpeas and pesto is a flavorful side dish that can be eaten hot or cold.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Side
- Cuisine: American
- 3 tbsp olive oil
- ½ large sweet onion
- 1 cup colored bell pepper, chopped
- 1 clove garlic minced
- 3 cups spinach
- 1 cup couscous
- 2 cups water
- 1/2 cup pesto
- 1/3 cup feta cheese
- 14 oz can chickpeas, drained and rinsed
- Heat 1 tablespoon of the oil in a skillet. Add the onions, and cook for 5 minutes.
- Add the bell pepper, cook for another 5 minutes.
- Start making the couscous: combine the couscous, water and 1 tablespoon olive oil in a medium pan. Bring to a boil, then reduce heat to simmer for 1 minute.
- Remove the couscous from the heat and cover immediately. Let the couscous stand for 10 minutes. After the 10 minutes, remove the cover from the couscous. Fluff the couscous by gently stirring with a fork in a circular motion, gradually adding the final tablespoon of olive oil. Stir in the pesto, and couscous aside.
- While the couscous is standing, finish cooking the veggies. Add the garlic to the peppers and onions, followed by the spinach. Cook a few more minutes until the spinach wilts.
- Add the veggies to the couscous, stir to combine. Stir in the chickpeas along with the feta cheese. This can be served hot, or put into the fridge to bring to a picnic or cookout later.
Be sure to check out all the great #SundaySupper picnic recipes!
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad by annaDishes
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
- Nicoise Salad by The Petit Gourmet
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
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