Israeli couscous with Pesto, Tomatoes and white beans |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 medium-large onion chopped |
1 can(s) whole artichoke hearts drained and quartered |
1 pint(s) cherry tomatoes halved and lightly salted |
1 can(s) small white beans drained and rinsed |
1/4 cup(s) prepared pesto |
1/2 cup(s) medium diced smoked mozzarella |
1/3 cup(s) pine nuts toasted |
Directions:
1. Following package instructions, cook couscous in boiling salted water until just tender. Drain and set aside. Meanwhile, heat oil in large skillet over medium-high heat. Add onions; sauté until tender, 4 to 5 minutes. Add artichoke hearts and tomatoes; continue to cook until tomatoes start to soften, a few minutes longer. Add beans; cook until heated through. Stir in couscous and then pesto. Off heat, stir in mozzarella and pine nuts. Serve.
|
|