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Mint Pesto Couscous With Broccoli And English Pea

VIEWS 1970

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.

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

10 FEB 2018
VIEWS 1970

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