Pistachio Pesto:
- 3 ounces fresh basil leaves stems discarded; a few leaves reserved for garnish
- 1 ounce fresh dill a few sprigs reserved for garnish
- ½ cup fresh parsley leaves and tender stems a few leaves reserved for garnish
- ½ cup shelled pistachios
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Pearl Couscous
- 2 teaspoons olive oil
- 1 fennel bulb cored and thinly sliced into wedges, a few fronds reserved for garnish
- 12 ounces cherry tomatoes
- 1 leek thoroughly rinsed, trimmed, and thinly sliced into rounds
- 2 tablespoons butter
- 1 cup pearl couscous
- 2 cups vegetable stock
- ½ teaspoon crushed red pepper plus more, if desired
- Salt and pepper to taste
Prepare the Pistachio Pesto:
Cook the Fennel and Tomatoes:
Heat 2 teaspoons oil in a wide pot over medium-high heat. Add the fennel and cook, stirring occasionally for 6-7 minutes until it begins to brown around the edges. Add the tomatoes and cook an additional 5 minutes until they begin to soften but not completely break down. Season with salt and pepper. Transfer to a bowl.
Simmer the Pearl Couscous:
To Serve:
Divide the pearl couscous between bowls and garnish with the reserved herbs – a few basil leaves, a few sprigs a dill, a few fennel fronds, and a couple parsley leaves. Drizzle with a touch of extra virgin olive oil, if you like. Enjoy!
Calories: 485kcal | Carbohydrates: 52g | Protein: 14g | Fat: 27g | Sodium: 145mg | Fiber: 7g | Sugar: 4g | Vitamin C: 40mg