Couscous with Summer Pesto

Couscous with Summer Pesto
Servings: 6 Prep 20 mins Cook 10 mins

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

Make It

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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 500, Fat, total (g): 22, chol. (mg): 95, sat. fat (g): 5, carb. (g): 36, fiber (g): 3, pro. (g): 39, sodium (mg): 520, Percent Daily Values are based on a 2,000 calorie diet.