Friday, June 3, 2016

Summery Pesto Zucchini and Corn Couscous

zucchini corn couscous with pesto
After 3 summers of no AC, I'm finally getting a little window unit! Here's to not sweating right after I get out of the shower!

So yeah, it's hot, which makes me crave summer veggies and fruits and lots of La Croix.
This bowl of savory summer vegges and Israeli couscous is a perfect seasonal dinner.

Summery Pesto Zucchini and Corn Couscous
inspired from this recipe

1 cup whole wheat Israeli couscous
1/4 cup olive oil
2 cloves garlic, chopped
2 medium sized zucchini, diced
1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained
1/4 cup chopped green onions
1/2 cup basil pesto (homemade or store bought)
juice of 1 lemon

1. Cook couscous according to package directions (I add a bouillon cube to mine), let cool.
2. Meanwhile, prep the zucchini and corn, heat the oil over medium-high heat, add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
3. Toss zucchini and corn along with the couscous, chickpeas, green onions, pesto and lemon juice.
zucchini corn couscous with pesto

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