Green pesto couscous

Green pesto couscous

Ingredients

serves 2
  • •⅓ green pesto (see recipe)
  • •½ tbsp olive oil
  • •100g couscous
  • •150g cherry tomatoes, chopped
  • •160g edamame, cooked
  • •Juice of ¼ lemon
  • •Pinch sea salt, to taste
  • •Ground black pepper, to taste

  • Any veggie:

  • •1 courgette, chopped
  • •¼ broccoli, chopped into small florets
  • •1 aubergine, chopped

Directions

Cooking mode
  1. 1. Make the green pesto.
  2. 2. Preheat the oven to 180°C. Prepare a baking tray. Add the veggies, brush with the olive oil and roast for 15–25 minutes, until softened and starting to brown.
  3. 3. In a large bowl, add the couscous, then pour in the vegetable stock until it is 0.5cm above the couscous. Set aside for 10 minutes.
  4. 4. Using a fork, loosen the couscous. Stir in pesto and mix well. Stir in the lemon juice and salt. Add the tomatoes, edamame and roasted veggies, and gently mix.
  5. 5. Serve topped with ground black pepper.
Baker Beanie Author

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