Pesto-Mozzarella Couscous
Ingredients
- 2 cups Israeli pearl couscous
- 1 (6-oz) jar pesto
- 1 (8-oz) pkg fresh mozzarella cheese pearls
- 1 pint grape tomatoes, halved
- ½ cup chopped fresh basil
- 3 Tbsp vegan balsamic glaze
Instructions
- Cook couscous according to package directions; rinse under cold water to cool, and drain. Stir together couscous and pesto in a large bowl.
- Add cheese, tomatoes, and basil, tossing to combine. Drizzle with balsamic glaze.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
465
|
465
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 17 | 17 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 386 | 386 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
