Greek Couscous Salad Stack with Spinach Pesto

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About the Recipe

Where Greek meets Italian

Tzatziki-Style sauce (see recipe below)

1 box (5.6-oz) instant couscous (plain) – prepared as directed on package

1 clove garlic – minced

2 T. diced Kalamata olives

Spinach pesto (see recipe below)

2 large tomatoes (about 2 ½ to 3-inch wide)

1 medium cucumber – peeled and seeded

Empty cleaned can (about 3 to 4-inches wide) with top & bottom removed

Tzatziki-Style Sauce: 1 container (8-oz) Crave Brothers Mascarpone

¼ t. black pepper

½ t. salt

2 t. dill weed

1 clove garlic – minced

1 t. lemon juice

Spinach Pesto: 3 c. fresh spinach leaves – cleaned and well dried

1 ½ T. balsamic vinegar

¼ c. olive oil

1 t. honey

3 cloves garlic – minced

2 T. walnuts

¼ t. salt

1/8 t. black pepper

In a medium bowl, mix all Tzatziki-style sauce ingredients together until well blended. Set aside.
In another medium bowl, mix couscous with garlic & olives. Stir in 3 T. of Tzatziki-style sauce. Set aside.
To make pesto, put all ingredients in a food processor and pulse until mixture is smooth. Be sure to scrape down sides of processor a couple times so all ingredients are blended together.
Cut tomatoes into ¼” slices (use center slices for salads – the rest can be chopped for garnish if desired). Then cut cucumber into thin slices.
Divide ingredients into 6 equal parts to make 6 salads & use empty can to assemble the layers in the following order: First, press couscous mixture into bottom of can over serving plate; then add tomato slice; next, add a spoonful of pesto; then top with a few slices of cucumbers. Gently press all layers down & carefully remove can. Then top with a dollop of Tzatziki-style sauce. If desired, garnish with a spoonful of the extra chopped tomatoes, a small spinach leaf and a drizzle of olive oil.