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Home » Recipes » Tricolor Pearl Couscous with Pesto & Vegetables
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Tricolor Pearl Couscous with Pesto & Vegetables

Great with fresh summer tomatoes & zucchini. Low Sugar, Soy Free, Vegetarian.

  • 2 Tbsp Olive Oil
  • 1 cup TRI-COLOR PEARL COUSCOUS
  • 1-1/2 cups Water
  • 1/2 cup Pesto (recipe below or store bought)
  • 1/2 cup Zucchini diced
  • 1/2 cup Cherry Tomatoes

Pesto

  • 2 cups fresh Basil Leaves, rinsed & dried
  • 1 pinch Salt
  • 1 clove Garlic clove, peeled
  • 2 Tbsp Pine Nuts, Almonds or Walnuts
  • 1/2 cup Olive Oil
  • 1/2 cup Parmesan Cheese, grated (optional)

Directions

Step 1

Heat the olive oil in a 2-quart sauce pan over medium-high heat. Add Pearl Couscous and stir until lightly browned, about 5 minutes.

Step 2

Slowly pour in the water. Lower heat and simmer gently with the lid on until liquid is absorbed, about 10 minutes. Remove from heat and stir in pesto. Stir in vegetables. Serve at room temperature.

Makes 6 servings.

Pesto

Place all ingredients in a food processor and process until smooth. Scrape down sides of bowl as necessary to combine all ingredients.
Tricolor Pearl Couscous with Pesto & Vegetables

Servings: 6

Rating

*****

Products Used in this Recipe

Entrees
TRI-COLOR PEARL COUSCOUS

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*****
RoxAnn January 12, 2012
Yum!

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