A quick vegetarian couscous dish! With pesto and feta cheese
Fresh summer vegetables go great in couscous
This non-traditional couscous dish was a staple of my early vegetarian diet
Couscous itself cooks very quickly, so using other ingredients which need little to no cooking time is ideal if you're looking for a quick meal.
This recipe was one of my favourite go-to meals when I didn't know what else to eat. My roommate, who was incredibly lazy when it came to cooking, also starting making this recipe.
I adore pesto sauce, and also enjoy it paired with feta cheese. This is not a traditional combination by any means, so feel free to substitute parmesan cheese for feta cheese if it's more to your taste. Any fresh, spring or summer vegetable also go well with this combination, and would be perfect to throw in there. Grilled vegetables go especially well, but do add to your cooking time. Grilled asparagus and red pepper are two of my favourites. To keep preparation time low, simply cut up some fresh tomato and you have a complete couscous meal.
Recipe - Vegetarian couscous with pesto and feta cheese
This will be a general recipe, as you will have to alter it based on how many servings. I will make it for a serving of 1, alter as necessary.
1. 1 cup water
2. 1/2 cup couscous
3. 1 tbsp pesto sauce
4. feta cheese, crumbled, as much as you see fit
5. fresh tomatoes, diced
Salt, pepper, to taste
Bring the water to a boil, once boiling, add the couscous and remove from heat. Season with salt and pepper, and allow the couscous to absorb all the water.
Once the water has been absorbed, stir in the pesto and diced tomatoes. Serve onto your plate and sprinkle the crumbled feta cheese.
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