Sunday, September 7, 2014

Pesto Couscous Madness!

One pot, one pan (not even dirtied if you use tinfoil), dinner done. And a delicious dinner, at that.



Do you love pesto? Fresh basil, pine nuts, parmesan cheese, and olive oil. How could you go wrong with that? Stirred into couscous with cheese. How could you go wrong?

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Chicken Pesto Couscous with Roasted Veggies
serves 4-6
1 bell pepper, cubed
1 onion, cubed
2 cups Israeli couscous (I used World Market's Couscous Medley)
1 tbsp. olive oil
3 cups water
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup basil pesto
2 large chicken breasts

Preheat your broiler on high and line a pan with tin foil. Toss the peppers and onions with the olive oil. Place the chicken and vegetables on the pan and broil on high for 8 minutes. Flip the chicken and vegetables over, and cook for another 5 minutes, or until the chicken is done. Meanwhile, bring the water to a boil in a pot with a lid. Add the couscous, reduce to a simmer, cover, and cook for 10 minutes, or until all the water has been absorbed. Mix the pesto and cheese in with the couscous. Stir in the veggies and chicken, and serve.

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