Couscous and Pesto Veggies
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 5:44pm

Ingredients




2 cups whole wheat couscous
1 large red bell pepper, sliced
2 zucchini, halved and sliced
2 cups cherry tomatoes, halved
1/2 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup prepared pesto
1/2 teaspoon red pepper flakes
Juice of 1/2 lemon

Olive oil

Kosher salt

Preparation

1 Cook couscous according to package directions.  Set aside. 2 As couscous cooks, swirl a bit of olive oil in a wide pan and when hot, add bell peppers, zucchini, tomatoes, onions, red pepper flakes and garlic.  Toss to coat everything with olive oil and cook until veggies begin to soften, approximately 2-3 minutes. 3 Add pesto to couscous, stirring to mix.  Cook another 2-3 minutes. 4 Add couscous to vegetables and fold everything together.  Sprinkle lemon juice over couscous.  Salt to taste.

About


This was one of those ‘clean out the fridge’ meals to create a delicious hodge podge dinner. You can use regular couscous, but the whole wheat variety obviously has a boost of nutrients. Imagine eating a plate of veggies and whole wheat pasta bits (yes, couscous is more pasta than grain), knowing that you’ve gotten more fiber than you could imagine in one meal. Outstanding. You could always serve this with a side of grilled chicken or fish if you’d really like to round out the meal.