Hey y’all! Hope everyone is having a great Winter! I know I’m ready for Spring. I know, we still have a bit of a wait. I guess until then we will cook some hearty Winter foods! Which brings us to this!
I love couscous! It’s a very easy-to-make healthy food and you can dress it up or down! I’m pretty excited as well because this recipe calls for a previously posted recipe, the Vegan Pesto! You can check out the May 16, 2022 post for the full details on that!
To start, let’s gather our ingredients! You’ll want to make a batch of the Vegan Pesto first. You’ll also need a shallot, garlic, vegetable broth, cannellini beans, plant-based milk, lemons, and baby spinach (or the green of your choice).
There’s a lot of different parts to this recipe, so consider letting some things cook while you prep other stuff. For example, I used dry cannellini beans, so after soaking them for a few days, I simmered them on low heat for about a half hour. I let these simmer while I made the pesto and completed the next few steps.
Once you’ve made your pesto, and started your beans simmering, you will want to cook the chopped shallot and garlic in a pan. In a separate pot, you can cook the couscous in vegetable broth.
Once everything is done cooking separately, you can mix it all together! Add the beans to the couscous, stirring in the shallot and garlic. Add the pesto, stirring everything together. Serve on a bed of baby spinach (or, in this case, Power Greens, because the grocer was out of baby spinach). You can also steam the spinach if you prefer it cooked!
One last note, the couscous/bean mix is pretty delicious eaten as a side dish as well!
