VEGGIE & PESTO COUSCOUS BOWL

VEGGIE & PESTO COUSCOUS BOWL

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For 2 servings

INGREDIENTs FOR BOWL:

  • 1 c couscous

  • 1 pattypan squash

  • 1 bunch Dino kale

  • 1 heirloom tomato

  • small handful cherry tomatoes

  • small handful cremini mushrooms

  • small handful snap peas

  • 2 tbsp feta cheese

  • 1 tbsp olive oil

  • 1/8 tsp red pepper flakes

  • pinch of salt & pepper

  1. Cook couscous according to package directions. Once cooked- set aside.

  2. Wash and chop squash into bite size pieces.

  3. Heat sauté pan to high heat and drizzle with 1/3 tbsp olive oil. Place chopped squash into sauté pan and sprinkle with salt. Stir and cook for 5 mins until squash is browned and tender. Take off heat- set aside.

  4. Wash and slice kale into 1/2 inch slices.

  5. Heat sauté pan to high heat and drizzle with 1/3 tbsp olive oil. Place kale into sauté pan and sprinkle salt and red pepper flakes over the top. Stir and cook for 3 mins until kale is tender and wilted. Take off heat- set aside.

  6. Wash and chop mushrooms into bite size pieces.

  7. Heat sauté pan to high heat and drizzle with 1/3 tbsp olive oil. Place mushrooms into sauté pan and sprinkle with salt. Stir and cook for 3 mins until mushrooms are browned and tender. Take off heat- set aside.

  8. Wash and slice snap peas, heirloom and cherry tomatoes-set aside.

  9. Make basil dressing- recipe below.

  10. Mix together 3 tbsp basil dressing with cooked couscous- set side.

  11. To assemble bowl; divide all ingredients in half and dish them up into sections between two bowls. Add feta cheese and extra dressing. Drizzle olive oil over everything and sprinkle a pinch of both salt and pepper.

INGREDIENTS FOR BASIL DRESSING:

  • 2 c fresh basil leaves

  • 1 tsp shallot 

  • 1 garlic clove

  • 2 tsp red wine vinegar 

  • 1/4 c olive oil

  • pinch of red pepper flakes

  • pinch of salt 

  1. Wash and de-stem basil leaves. 

  2. Take off skin of shallot and garlic clove.

  3. Place basil leaves, shallot, garlic, red wine vinegar, olive oil, red pepper flakes and salt into a Nutri bullet. Blend on high until well combined. 

  4. Adjust seasonings if necessary. 

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