Couscous and Pesto Veggies
Ingredients
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 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.
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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.
Yield:
6.0
Added:
Thursday, December 10, 2009 - 5:44pm
