Since having dental surgery last week, my diet has consisted of frozen yogurt and soup. But one can only eat ice cream and Ramen noodles for so long. So, after a few days of recovering, I decided it was time to get back in the kitchen and make soup that I would actually enjoy. This gourmet tomato soup with lemon arugula pesto sure did the trick. I’d never made arugula pesto before, and I’ve got to say, I might even prefer it to basil pesto!
I’m taking a short break from hearty fall recipes to feature this refreshing and healthy couscous salad. I know I often rave about recipes being the ideal appetizer/side dish/main course to serve dinner guests, but I’m pretty sure this one trumps all.
The salad is fresh and full of flavor. It can easily be made vegetarian by omitting the chicken and cheese, and making a basil vinaigrette, instead of a mayo-based dressing. The basil dressing is one of my favorite components; however, I use it sparingly, as it defeats the healthy aspect of the dish. :)