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–+ servings

Israeli Couscous with Pesto & Carrots

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 23 serving

Ingredients

  • ½ cup Israeli Couscous
  • 1 Onion - small, finely chopped
  • 1 Carrot - small, diced
  • 3 tbsps Broccoli Pesto (recipe follows or you can use this -Basil pesto)
  • to taste Salt Pepper and

Broccoli Mint Pesto:

  • 1 cup Broccoli of florets
  • 2 cloves Garlic
  • 1 cup Mint - loosely packed
  • 1 Jalapeno - medium (remove the seeds and ribs to reduce the heat)
  • 2 tbsps Lemon juice
  • 2 tbsps olive oil Extravirgin
  • to taste Salt Pepper and

Instructions

  • Heat 2tsp oil in a saute pan; add onions and carrots. Cook until veggies are tender.
  • Add pesto, harissa and Israeli couscous. Saute until couscous is lightly toasted and coated evenly with the spice mixture.
  • Next add 1½cups of water, salt and pepper. Bring the mixture to a boil then lower the heat and cook covered until couscous is cooked through, about 12-15 minutes.Serve warm.
  • Make Broccoli Pesto: Microwave broccoli for 2-3 minutes with a pinch of salt. Broccoli should be very tender once done.
  • Blend all other ingredients along with cooked broccoli into a smooth paste.
  • Store the leftover pesto in an airtight container and use within a week or freeze for longer shelf life.

Notes

I made a spicy broccoli-mint pesto to add to the couscous. My mint plants are growing like crazy and I wanted to use some in this dish. I added a jalapeno to make the pesto nice and spicy. Omit it if you want a milder pesto.
Store the leftover pesto in an airtight container and use within a week or freeze for longer shelf life.
Lets check out what my fellow marathoners have cooked up today for BM# 28.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!