Frozen veggies and yesterday’s couscous came together in this quick, simple, yet flavorful dish. The toasted couscous made a great base, and the pesto and chili added the perfect finishing touch.
Ingredients:
Green zucchini (frozen)
Yellow zucchini (frozen)
Cherry tomatoes
Leftover couscous
Grated cheese
2 tablespoons pesto
A pinch of chili
Salt to taste
A little oil
Preparation:
Sauté veggies and couscous:
In a hot skillet, sauté the green and yellow zucchini with cherry tomatoes in a little oil.
Add the leftover couscous and toast it lightly until golden brown.
Seasoning:
Generously salt the dish, as couscous tends to absorb more salt.
Add a pinch of chili to enhance the flavors.
Pesto and cheese:
Stir in 2 tablespoons of pesto.
Sprinkle with grated cheese for a creamy, rich texture.
Serving:
Serve hot and enjoy the harmony of toasted couscous and pesto. Tomorrow, it’s time for pesto pasta! 😊 November 25, 2024
