Vegetarian
Veggie-Pesto Couscous with Feta
Kale Salad with Pears and Honey-Lemon Vinaigrette
Ingredients
- 2 cups couscous
- 1 (16-oz) pkg frozen green peas, thawed
- 3 Tbsp extra virgin olive oil
- 2 Tbsp pesto
- 2 lb asparagus, trimmed and cut into 1-inch pieces
- ½ lb green beans, trimmed and cut into ½-inch pieces
- 1 cup crumbled reduced-fat feta cheese
Instructions
- Cook couscous according to package directions, adding peas with couscous.
- Stir in oil, pesto, and salt and pepper to taste.
- Steam asparagus and green beans in a steamer basket over simmering water 2 to 3 minutes or until crisp-tender.
- Stir asparagus and beans into couscous; sprinkle with cheese.
Side Dish Ingredients
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 2 Tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 (5-oz) pkg baby kale
- 2 pears, thinly sliced
Side Dish Instructions
- Whisk together lemon juice, oil, honey, mustard, and garlic in a bowl; add kale and pears. Toss. Season with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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