Food club came up quick this month. I had a million things to do this weekend and not enough time to make a detailed dish. After a quick run through the grocery store, I was inspired by Bob’s tri-color pearl couscous. The recipe on the back included a basil pesto with veggies and that sounded right up my alley!
As the coucous was cooking, I sautéed garlic and sun-dried tomatoes in oil. When this became fragrant and soft, I added spinach.
The couscous only took about 10 minutes to cook up…
I decided to use jarred pesto for two reasons, it’s a time saver and I don’t have access to fresh basil or inexpensive pine nuts. The Meditalia brand is vegan, yippee!
Add it all together