Mint Pesto CousCous bowl

Ingredients :

• Couscous/dalia-  30 g
• Broccoli florets- 15 g
• Peas- 10 g
• Walnuts/almonds- 1 tsp. (5 g)
• Boiling water 1 cup
• Feta Cheese 1 tsp (5 g)

Pesto:

• Fresh mint leaves- 1 tbsp. (15 g)
• Lemon juice – 1 tsp.
• Feta cheese 1 tsp.
• Olive oil – ½ tsp.
• Salt to taste
• Pepper – ½ tsp.

DIRECTIONS :

1. Combine the couscous with 1 cup of boiling water. Bring to a simmer and then cover, turn off the heat. Let it sit for 5 minutes, uncover and fluff with a fork.
2. Meanwhile, make the pesto: in a blender container, combine the mint, feta cheese, lemon juice, olive oil, salt, and pepper. Blend until smooth.
3. To cook the broccoli and peas, fill a pot with enough water to cover the broccoli, add the remaining salt and bring to a boil. Add the broccoli, boil for about 3 to 5 minutes just until broccoli is crisp-tender.
4. Add the frozen peas, stir, then immediately drain the broccoli and peas into a colander.
5. To assemble in a large bowl, combine couscous, broccoli, peas, walnuts, feta and toss with two forks to combine. This dish can be served warm or cold.