Thursday, August 21, 2014
Israeli Couscous with Pesto
First, make pesto. To veganize this recipe, I increase the amount of pine nuts one tb at a time and used a few pinches of Daiya Mozzarella Shreds instead of Parm.
Second, make your vegetable mixture. Here you see grilled red bell peppers, mushrooms, and asparagus. I also added canned artichoke hearts packed in water. You could also use zucchini, eggplant, broccolini, or whichever veggies you like. They do not need much seasoning because the pesto dominates the plate, so just a little S&P.
Finally, make your couscous. The package gave instructions to cook it like rice, but this pasta is gooey and starchy, so I chose to cook it like pasta for use in salads. Boil salted water with few drops of olive oil. Add couscous and stir. Bring back to a boil and cook until tender. Rinse the pasta under running water and drain well. Serve with a tb ot two of pesto per portion.
Surprisingly, this kept well in reusable containers in the refrigerator for almost a week. I think the bacteria is scared of all that garlic. I prepared 1 cup of uncooked couscous to make 5 large portions.