Description
A vibrant herb pesto brings this healthy side, which is loaded with veggies, to life.
Ingredients
Scale
couscous:
- 1 ½ cups couscous
- 2 ¼ cups low sodium chicken broth
pesto:
- 1 cup fresh basil, packed
- ½ cup fresh cilantro, packed
- ¼ cup flat leaf parsley, packed
- 2 cloves garlic
- ¼ cup pistachios
- ½ cup parmesan cheese
- ¼ cup extra virgin olive oil
- 2 tablespoon lemon juice
- 2 tablespoons water
salad:
- 1½ cups couscous
- 2¼ cups low sodium chicken broth
- 2 ears fresh corn, kernels cut from cobs
- 1 cup frozen edamame, cooked according to package directions
- ½ cup finely diced red onion
- 4 medium green (spring) onions, finely sliced
- 2 cups baby arugula
- ¾ cup crumbled Feta cheese, optional
- extra virgin olive oil for drizzling
- pistachios and lemon slices or wedges for garnish
Instructions
- Place couscous in a large bowl. Bring broth to a boil on stove top or in microwave. Pour hot broth over couscous and stir to combine. Immediately cover couscous tightly with plastic wrap. Set aside for 10 minutes, then uncover and fluff with a fork. Cover again with plastic wrap and set aside till ready to use.
- While couscous is resting, combine basil, cilantro, parsley, garlic, pistachios and Parmesan in the bowl of a food processor. Process for 2-3 minutes or until everything is finely minced. Add olive oil, lemon juice and water and mix again until well combined. If mixture is still quite thick, add another 1-2 tablespoons of water.
- Add pesto to bowl with couscous. Stir well to combine and incorporate all of the pesto. Add corn, edamame, red onion, green onion and arugula*. Str gently to combine. Place on individual plates or on a large serving platter. Scatter pistachios over the top. Drizzle lightly with extra virgin olive oil. Sprinkle with Feta, if desired. Serve with lemon slices or wedges.
- Prep Time: 45 mins
- Category: Side