Couscous with Summer Pesto
- 1 of 3 In a medium pot, bring 2 1/2 cups water to a boil. Add couscous, cover and cook 10 minutes. Drain and rinse under cold water.
- 2 of 3 Meanwhile, make pesto. In a blender or food processor, combine basil, pine nuts, garlic and lemon juice. Process, slowly streaming in oil until smooth. Remove to a large bowl and stir in Parmesan and 1/4 tsp of the salt.
- 3 of 3 Mix couscous, chicken, tomatoes, mozzarella and remaining 1/2 tsp salt into pesto. Stir well to combine.
Servings Per Recipe: 6
Per Serving: 520 mg sodium, 5 g sat. fat, 36 g carb., 3 g fiber, 39 g pro., 500 kcal cal., 22 g Fat, total, 95 mg chol.