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Mint Pesto Couscous With Broccoli And English Pea

VIEWS 33

Energy (kcal) - 109

Protein (g) - 4

Carbohydrate (g) - 10

Fat (g) - 5

Khyati's Health-O-Meter Says:

Eating couscous provides you with a good source of lean, vegetarian protein. Choosing lean protein sources helps ensure you're meeting your daily protein needs without consuming excess fat. Broccoli has a strong, positive impact on our body's detoxification system. Mint is a great appetizer or palate cleanser, and it promotes digestion. It also soothes stomachs in cases of indigestion or inflammation

INGREDIENTS:
  • Couscous/dalia - 30 g
  • Broccoli florets - 15 g
  • Peas - 10 g
  • Walnuts/almonds - 1 tsp. (5 g)
  • Boiling water -  1 cup
  • Feta Cheese - 1 tsp (5 g)
Pesto:
  • Fresh mint leaves - 1 tbsp. (15 g)
  • Lemon juice - 1 tsp.
  • Feta cheese -  1 tsp.
  • Olive oil - ½ tsp.
  • Salt to taste
  • Pepper - ½ tsp.
DIRECTIONS:
Step 1 Combine the couscous with 1 cup of boiling water. Bring to a simmer and then cover, turn off the heat. Let it sit for 5 minutes, uncover and fluff with a fork. Step 2 Meanwhile, make the pesto: in a blender container, combine the mint, feta cheese, lemon juice, ulive oil, salt, and pepper. Blend until smooth. Step 3 To cook the brocculi and peas, fill a pot with enough water to cover the brocculi, add the remaining salt and bring to a boil. Add the brocculi, boil for about 3 to 5 minutes just until brocculi is crisp-tender. Step 4 Add the frozen peas, stir, then immediately drain the brocculi and peas into a culander. Step 5 To assemble in a large bowl, combine couscous, brocculi, peas, walnuts, feta and toss with two forks to combine. This dish can be served warm or culd.
Recipe Category:
Cereals And Grains
Recipe Title:

Mint Pesto Couscous With Broccoli And English Pea

Recipe Views:
33
Recipe Type:
Veg
Recipe Kcal:
109

Energy
(kcal)

4

Protein
(g)

10

Carbohydrate
(g)

5

Fat
(g)

Khyati's
Health-O-Meter Says:

Eating couscous provides you with a good source of lean, vegetarian protein. Choosing lean protein sources helps ensure you're meeting your daily protein needs without consuming excess fat. Broccoli has a strong, positive impact on our body's detoxification system. Mint is a great appetizer or palate cleanser, and it promotes digestion. It also soothes stomachs in cases of indigestion or inflammation

INGREDIENTS:
  • Couscous/dalia - 30 g
  • Broccoli florets - 15 g
  • Peas - 10 g
  • Walnuts/almonds - 1 tsp. (5 g)
  • Boiling water -  1 cup
  • Feta Cheese - 1 tsp (5 g)
Pesto:
  • Fresh mint leaves - 1 tbsp. (15 g)
  • Lemon juice - 1 tsp.
  • Feta cheese -  1 tsp.
  • Olive oil - ½ tsp.
  • Salt to taste
  • Pepper - ½ tsp.
DIRECTIONS:
Step 1 Combine the couscous with 1 cup of boiling water. Bring to a simmer and then cover, turn off the heat. Let it sit for 5 minutes, uncover and fluff with a fork. Step 2 Meanwhile, make the pesto: in a blender container, combine the mint, feta cheese, lemon juice, ulive oil, salt, and pepper. Blend until smooth. Step 3 To cook the brocculi and peas, fill a pot with enough water to cover the brocculi, add the remaining salt and bring to a boil. Add the brocculi, boil for about 3 to 5 minutes just until brocculi is crisp-tender. Step 4 Add the frozen peas, stir, then immediately drain the brocculi and peas into a culander. Step 5 To assemble in a large bowl, combine couscous, brocculi, peas, walnuts, feta and toss with two forks to combine. This dish can be served warm or culd.
Recipe Title: Mint Pesto Couscous With Broccoli And English Pea
Recipe Category: Cereals And Grains
Recipe Views: 33
Recipe Type: Veg
Recipe Kcal:

Energy 109 (kcal), Protein 4 (g), Carbohydrate 10 (g), fat 5 (g).





Khyati's
Health-O-Meter Says:

Eating couscous provides you with a good source of lean, vegetarian protein. Choosing lean protein sources helps ensure you're meeting your daily protein needs without consuming excess fat. Broccoli has a strong, positive impact on our body's detoxification system. Mint is a great appetizer or palate cleanser, and it promotes digestion. It also soothes stomachs in cases of indigestion or inflammation

INGREDIENTS:
  • Couscous/dalia - 30 g
  • Broccoli florets - 15 g
  • Peas - 10 g
  • Walnuts/almonds - 1 tsp. (5 g)
  • Boiling water -  1 cup
  • Feta Cheese - 1 tsp (5 g)
Pesto:
  • Fresh mint leaves - 1 tbsp. (15 g)
  • Lemon juice - 1 tsp.
  • Feta cheese -  1 tsp.
  • Olive oil - ½ tsp.
  • Salt to taste
  • Pepper - ½ tsp.
DIRECTIONS:
Step 1 Combine the couscous with 1 cup of boiling water. Bring to a simmer and then cover, turn off the heat. Let it sit for 5 minutes, uncover and fluff with a fork. Step 2 Meanwhile, make the pesto: in a blender container, combine the mint, feta cheese, lemon juice, ulive oil, salt, and pepper. Blend until smooth. Step 3 To cook the brocculi and peas, fill a pot with enough water to cover the brocculi, add the remaining salt and bring to a boil. Add the brocculi, boil for about 3 to 5 minutes just until brocculi is crisp-tender. Step 4 Add the frozen peas, stir, then immediately drain the brocculi and peas into a culander. Step 5 To assemble in a large bowl, combine couscous, brocculi, peas, walnuts, feta and toss with two forks to combine. This dish can be served warm or culd.

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Mint Pesto Couscous With Broccoli And English Pea - BY KHYATI RUPANI

10 FEB 2018
VIEWS 33

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