Pea and Pesto Couscous

From the Malibu Farm Cookbook by Helene Henderson

According to master chef Helene, this recipe is a great side dish, and especially nutritious because of the delicious green vegetables added to the couscous. This is super fast to make if you use frozen peas and purchased pesto. Serve with a piece of grilled chicken and a salad.

– all ingredients used are organic –

makes 6 servings

1 cup of Israeli couscous, cooked in either chicken or vegetable stock until just done

1 1/2 cups of fresh or frozen peas, tossed into the cooking couscous just before draining

1 Tablespoon of olive oil

1/2 cup of pesto (homemade or purchased)

1 lemon, juiced

1 garlic clove, grated

1 cup of chopped parsley

You can also add thinly sliced, flash cooked asparagus, green beans, sugar snap peas, or some combination of these.

1. Cook couscous, and add peas. Add to a large bowl.
2. Add olive oil and a pinch of salt and mix it in.
3. Add the pesto, lemon juice and garlic. Stir in the chopped parsley.
4. If you wish, add the thinly sliced extra vegetables mentioned above.

Enjoy!