Toss couscous with pesto, lemon juice,and fresh veggies for an easy weeknight dinner or office lunch.

Recipe by MyRecipes September 2014

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Recipe Summary

prep:
7 mins
cook:
1 min
total:
8 mins
Yield:
Yields: About 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Back to School Special

Nutrition Facts

272 calories; fat 6g; saturated fat 2g; protein 10g; carbohydrates 52g; fiber 6g; cholesterol 4mg; sodium 1264mg.
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