Sunday, March 11, 2012

Couscous Veggie Delight!

I love couscous and am always looking for new recipes. This quinoa recipe inspired the couscous dish that I created last night.

Couscous Veggie Delight

3 cups couscous, cooked
1 container cherry tomatoes
(can substitute sundried tomatoes)
olive oil
1 bunch green onions, chopped
1 can corn, drained
1 container feta cheese crumbles
1 1/2 cups spinach, chopped
1/2 cup pesto sauce

If you are roasting your own tomatoes, slice tomatoes in halves or fourths. Toss in olive oil, salt, and pepper. Roast in oven at 350 for 45 minutes.
Heat oil in a large skillet over medium heat. Add green onions and saute for a few minutes. Add in couscous and corn and stir until sizzling hot. Add feta crumbles and spinach. Stir until heated. Remove mixture from heat and stir in pesto sauce until couscous is coated. Top with roasted tomatoes. Enjoy this delicious dish!

*If you opt to roast your own tomatoes, set aside extra prep time!

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