Couscous with Summer Pesto

 

 

 

 

 

 

 

 

Ingredients

• 1 3/4 cups pearl couscous
• 2 cups packed basil leaves
• 2 tablespoons pine nuts, toasted
• 1 clove garlic, halved
• 1 tablespoon lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tablespoons grated Parmesan
• 3/4 teaspoon salt
• 4 cups shredded chicken breast
• 1 pkg (10.5 oz) cherry tomatoes, halved
• 4 ounces smoked mozzarella, cubed

Directions

1. In a medium pot, bring 2 1/2 cups water to a boil. Add couscous, cover and cook 10 minutes. Drain and rinse under cold water.
2. Meanwhile, make pesto. In a blender or food processor, combine basil, pine nuts, garlic and lemon juice. Process, slowly streaming in oil until smooth. Remove to a large bowl and stir in Parmesan and 1/4 tsp of the salt.
3. Mix couscous, chicken, tomatoes, mozzarella and remaining 1/2 tsp salt into pesto. Stir well to combine.

Nutrition Information for Couscous with Summer Pesto

Servings Per Recipe: 6
PER SERVING: 500 cal., 22 g total fat (5 g sat. fat), 95 mg chol., 520 mg sodium, 36 g carb. (3 g fiber), 39 g pro.