Toss couscous with pesto, lemon juice,and fresh veggies for an easy weeknight dinner or office lunch.
1/4 cup whole-wheat couscous
Salt and pepper
2 teaspoons pesto
1 teaspoon lemon juice
1/4 teaspoon lemon zest, optional
5 grape tomatoes, halved or quartered
1 Persian cucumber, quartered lengthwise and cut crosswise into 1/4-inch pieces
2 tablespoons chopped pecans or pecan pieces, optional
How to Make It
Bring 1/3 cup water to a boil in a hot pot. Stir in couscous and a pinch of salt, cover and turn power off. Let it sit undisturbed until water has been absorbed, at least 5 minutes. Fluff with a fork.
While couscous is steaming, mix pesto, lemon juice and lemon zest, if desired, in a wide, shallow bowl. Season with pepper. Toss in tomatoes and cucumbers. Add couscous to bowl along with pecans, if desired, and toss again. Season with salt and pepper.
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