Husband-Tested in Alice’s Kitchen
Makes 4 generous servings
Makes 4 generous servings
Not only is this a cinch to make, but it’s delicious and beautiful and perfect for company. It also makes a stupendous base for nourish bowls and even eggs over easy.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto OR Trader Joe’s Organic Roasted Red Pepper and Almond Pesto Sauce (Trader Joe's pesto is not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto OR Trader Joe’s Organic Roasted Red Pepper and Almond Pesto Sauce (Trader Joe's pesto is not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced
3 Tablespoons fresh parsley, minced
2 scallions, sliced
Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.
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