Israeli couscous with Pesto, Tomatoes and white beans
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- 1 medium-large onion chopped
- 1 can(s) whole artichoke hearts drained and quartered
- 1 pint(s) cherry tomatoes halved and lightly salted
- 1 can(s) small white beans drained and rinsed
- 1/4 cup(s) prepared pesto
- 1/2 cup(s) medium diced smoked mozzarella
- 1/3 cup(s) pine nuts toasted
- Following package instructions, cook couscous in boiling salted water until just tender. Drain and set aside. Meanwhile, heat oil in large skillet over medium-high heat. Add onions; sauté until tender, 4 to 5 minutes. Add artichoke hearts and tomatoes; continue to cook until tomatoes start to soften, a few minutes longer. Add beans; cook until heated through. Stir in couscous and then pesto. Off heat, stir in mozzarella and pine nuts. Serve.
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Israeli couscous with Pesto, Tomatoes and white beans Recipe at a Glance
- COURSE: Main Dishes