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Blogging Marathon# 28: Week 4/ Day 3 Theme: BM Pairs - Chef Mireille's Gourmet Global Dish: Israeli Couscous with Pesto & Carrots For the final day of this month's BM, I'm paired with Chef Mireille who blogs at Gourmet Global. Her blog's name says it all. She has tons of gourmet dishes from all over the globe. I was lucky to meet her in person and she is as lively and bubbly in person as she is on her blog. I've bookmarked a ton of recipes to try from her blog, but today I made this very simple one-pot dish,...


Servings

23 serving

Total time

30 minutes

Cuisines

American

Courses

Dinner


Ingredients

  • supermarket roast chicken, approximately 200g once shredded
  • 1 onion (- small, finely chopped)
  • 1 carrot (- small, diced)
  • 3 tbsps Broccoli Pesto ((recipe follows or you can use this -Basil pesto))
  • 1 tsps supermarket roast chicken, approximately 200g once shredded (Harissa)
  • to taste Salt Pepper (and)
  • 1 cup Broccoli (of florets)
  • 2 cloves garlic
  • 1 cup mint (- loosely packed)
  • 1 jalapeno (- medium (remove the seeds and ribs to reduce the heat))
  • 2 tbsps lemon juice
  • supermarket roast chicken, approximately 200g once shredded (Pinenuts - toasted)
  • 2 tbsps olive oil (Extravirgin)
  • to taste Salt Pepper (and)


Method

  1. Heat 2tsp oil in a saute pan; add onions and carrots. Cook until veggies are tender.
  2. Add pesto, harissa and Israeli couscous. Saute until couscous is lightly toasted and coated evenly with the spice mixture.
  3. Next add 1½cups of water, salt and pepper. Bring the mixture to a boil then lower the heat and cook covered until couscous is cooked through, about 12-15 minutes.Serve warm.
  4. Make Broccoli Pesto: Microwave broccoli for 2-3 minutes with a pinch of salt. Broccoli should be very tender once done.
  5. Blend all other ingredients along with cooked broccoli into a smooth paste.
  6. Store the leftover pesto in an airtight container and use within a week or freeze for longer shelf life.

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