1/4

2/4

3/4

4/4

Leave a note

By Beca Wegenka, RD

Summer Pesto Couscous Bowls

Name: Summer Pesto Couscous Bowls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 8 ounces pearled couscous*; 3/4 cup mini mozzarella balls; 1 cup cherry tomatoes, halved; 1 cup thinly sliced seedless cucumber; 1 avocado, sliced; basil leaves, to garnish; 1/4 cup white wine vinegar; 1 clove garlic, crushed; 1 tablespoon chopped fresh herbs (I used parsley and thyme, but use whatever you have! Chives would be great too); pinch of red pepper flakes; 1/4-1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup olive oil; 1/2 of a small-medium red onion, very thinly sliced; 1 medium zucchini, thinly sliced; 1 1/2 cups packed basil leaves; 1/2 cup packed flat leaf parsley; 2 cloves garlic, coarsely chopped; juice of 1 lemon; 1/4 cup pine nuts, toasted; 1/4 cup grated parmesan cheese; 1/4 teaspoon salt, plus more to taste; 1/3 cup extra virgin olive oil

4 steps

Prep:30minCook:10min

Summer Pesto Couscous Bowls are everything you want in a light summer meal. Pearled couscous, the most flavorful marinated zucchini, fresh mozzarella, cherry tomatoes, avocado, cucumber, and a simple basil pesto! It's a perfect picnic meal, packable lunch, or vegetarian dinner!

Updated at: Thu, 17 Aug 2023 05:12:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories845 kcal (42%)

Total Fat63.2 g (90%)

Carbs54.6 g (21%)

Sugars4 g (4%)

Protein17.4 g (35%)

Sodium402.2 mg (20%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Bring a pot of water to a boil for the couscous. Cook according to package directions. Drain and then rinse with cold water. Let cool.

Step 2

Make the marinated zucchini and red onions. In a medium bowl, whisk together the white wine vinegar, garlic, herbs, red pepper flakes, salt, pepper, and olive oil until combined. Add the zucchini and red onion and toss to combine. Let them marinate while you prepare everything else. Once they've marinated for a bit, season to taste with additional salt if needed.

Step 3

For the pesto, add the basil, flat leaf parsley, garlic, lemon juice, pine nuts, parmesan, salt, and pepper to your food processor. Pulse until finely chopped. Scrape down the sides. With the processor running, stream in the olive oil until the pesto comes together. Season to taste with additional salt and pepper, if desired.

Step 4

To assemble portion the couscous into bowls, and top with a handful of mozzarella balls, cherry tomatoes, cucumber, and sliced avocado. Top with a generous scoop of the marinated zucchini and red onion, as well as a generous drizzle of pesto. Add freshly cracked black pepper and basil leaves to garnish, if desired. Serve with extra pesto!

View on spicesinmydna.com

↑Support creators by visiting their site 😊