Deconstructed Pesto Couscous Salad
Deconstructed Pesto Couscous Salad is a lacto ovo vegetarian salad. This recipe makes 6 servings with 376 calories, 12g of protein, and 16g of fat each. For $1.79 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Love and Olive Oil has 127 fans. Head to the store and pick up pine nuts, extra virgin olive oil, fresh basil leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a great spoonacular score of 80%. Similar recipes are Deconstructed Pesto Couscous Salad, Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto, and Chickpean And Deconstructed Pesto Salad.
Servings: 6
Ingredients:
micro basil, optional, for garnish
1/4 cup extra virgin olive oil, divided
1/4 cup fresh basil leaves, thinly sliced
2 cloves garlic, finely minced
2 cups israeli or pearl couscous
2 ounces pecorino romano cheese, shaved
1/4 cup pine nuts, lightly toasted
sea salt and freshly ground black pepper, to taste
1 medium zucchini squash, peeled and ribboned
Equipment:
sauce pan
Cooking instruction summary:
Heat 1 tablespoon olive oil in a saucepan set over medium-high heat until shimmering. Add dry couscous and a hearty pinch of salt and pepper and cook, stirring occasionally, until lightly toasted, about 3 to 4 minutes.Get the full recipe at FoodFanatic.com
Step by step:
1. Heat 1 tablespoon olive oil in a saucepan set over medium-high heat until shimmering.
2. Add dry couscous and a hearty pinch of salt and pepper and cook, stirring occasionally, until lightly toasted, about 3 to 4 minutes.Get the full recipe at Food
3. Fanatic.com
Nutrition Information:
covered percent of daily need
