Make 8 servings
- Ingredients -
2 c israeli couscous
1 cup pesto (basil or scape)- see link for recipe
1 12 oz jar of roasted red peppers, diced
1 14 oz can of artichoke hearts, chopped
Chopped Italian flat leaf parlsey
1 c coarsley ground Parmesan Cheese
- Tools -
Weston Professional Blender (to make pesto- see recipe link above)
How To
Make pesto following linked recipe. ( can be made ahead and stored in refrigerator for one week)
Cook 2 c of couscous in boiling water until tender , Drain and reserve.
Combine cous cous and remaining ingredients in large bowl.
Garnish with lemon and parsley.
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