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Mint Pesto Couscous with Broccoli and English Peas

Special.Fork's picture
This recipe substitutes mint for basil in the pesto, which adds a summery freshness and fragrance. However you can really use any green leafy herbs that are lying around if you are looking to empty your fridge. Couscous is also a wheat grain but the texture and flavor are very different from pasta. While bland on its own, couscous absorbs flavors much better than pasta. Couscous is also quicker cooking and requires no draining.
Ingredients
  Couscous grains 1 Cup (16 tbs)
  Boiling water 1 1⁄4 Cup (20 tbs)
  Salt 1 Tablespoon
  Broccoli florets 2 Cup (32 tbs)
  Frozen peas 1 Cup (16 tbs), unthawed
  Pine nuts 3 Tablespoon, toasted
  Feta cheese 1⁄4 Cup (4 tbs), crumbled
For mint pesto
  Fresh mint leaves 1 1⁄4 Cup (20 tbs)
  Parmesan cheese 6 Tablespoon, grated
  Lemon juice 2 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Cracked black pepper 1⁄2 Teaspoon
Directions

MAKING
1. Combine the couscous with 1 ¼ cups of boiling water. Bring to a simmer and then cover and turn off the heat. Let sit for 5 minutes, uncover and fluff with a fork.
2. Meanwhile, make the pesto: In blender container, combine the mint, Parmesan, lemon juice, olive oil, ½ teaspoon of the salt and pepper and blend until smooth.
3. To cook the broccoli and peas, fill a pot with enough water to cover the broccoli, add the remaining 1 tablespoon salt and bring to a boil. Add the broccoli and boil about 3 to 5 minutes just until broccoli is crisp-tender.
4. Add the frozen peas, stir, then immediately drain broccoli and peas into a colander. Peas will cook from residual heat.

SERVING
5. To assemble, in a large bowl, combine couscous, broccoli and peas, pesto, pine nuts, and feta and toss with two forks to combine. This dish is delicious warm or cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Taste: 
Savory
Method: 
Tossed
Dish: 
Couscous
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
Story
Pasta with pesto has always been one of my staple comfort foods but it can get a little repetitive when it’s your go-to meal. To change it up, I like to substitute couscous for the pasta.

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Average: 4.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 662 Calories from Fat 379

% Daily Value*

Total Fat 43 g66.7%

Saturated Fat 9.5 g47.6%

Trans Fat 0 g

Cholesterol 23.6 mg7.9%

Sodium 2233.2 mg93%

Total Carbohydrates 50 g16.7%

Dietary Fiber 5.3 g21.2%

Sugars 2.8 g

Protein 22 g43.3%

Vitamin A 78.2% Vitamin C 157.8%

Calcium 40.8% Iron 19.7%

*Based on a 2000 Calorie diet

Mint Pesto Couscous With Broccoli And English Peas Recipe Video