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Our pearl couscous Casbah® paired with pesto and fresh vegetables creates a light and satisfying lunch or dinner for all occasions.
Prep Time :10 Minutes
Cook Time : 15 Minutes
Total Time : 25 Minutes
Yield : 4
Ingredients
Bowl:
- 1 package Casbah® Pearl Couscous
- 1 cup asparagus, chopped
- 1 cup edamame
- ½ cup green onions, chopped
- ½ cup pea sprouts
- ¼ cup feta, crumbled
- 2 mini cucumbers, sliced or chopped
- 2 radishes, sliced
- 1 carrot, sliced or chopped
- ½ tbsp. olive oil or avocado oil
- Optional garnish: parsley
- Optional protein: grilled chicken
Pesto:
- 2 cups fresh basil
- 1/3 cup olive oil or avocado oil
- ¼ cup grated parmesan
- ¼ cup walnuts
- 1 tbsp. fresh lemon juice
- 1 clove garlic
Directions
- Cook the Casbah® Pearl Couscous according to package instructions.
- While the pearl couscous is cooking, add all the ingredients for the pesto to a food processor and mix until smooth.
- In a skillet, add the ½ tbsp. of oil and the asparagus and sauté for 3-5 minutes over medium heat.
- Cut and prepare the remaining ingredients.
- Once the pearl couscous is fully cooked, add in ¾ of the pesto and stir until combined.
- Divide all of the ingredients between 4 bowls and top with parsley, remaining pesto and grilled chicken if desired.
Recipe & pictures by Erb&Spice.
