Sauteed Summer Veggies & Tri-colored Couscous with Oil Free Basil Pesto
Have you ever seen a more beautiful bunch of basil?!? One of the most exciting parts about eating seasonally and locally is the quality of the ingredients.
I admit that I do buy basil out of season on occasion but it never looks, smells, or tastes like this!
Basil is good for digestion, has anti-inflammatory properties, promotes a healthy gut, and is a good source of Vitamin K.
I made an oil free basil pesto and added it to fresh sautéed veggies and tri-colored couscous. It was so delicious, and had all the tastes of summer. Let me know when you make this!
Oil Free Basil Pesto
Ingredients
1 large bunch of basil
3-4 garlic cloves
3/4 cup raw nuts (I used almonds but you can use any nut you like)
1/4 - 3/4 cup filtered water
Sea salt to taste
In a food processor combine garlic and nuts. Pulse until there are no large chunks and a paste is formed
Add basil and pulse to combine.
Add water until desired consistency is achieved. (I added about 1/2 cup of filtered water)
Add salt to taste.
Sauteed Summer Veggies & Tri-colored Couscous
Ingredients
2 ears of corn
4 large carrots, sliced
1 small head of broccoli, stems and florets
2 small zucchini, cut into half moons
4-6 oz shitake mushrooms, sliced
1/2 bunch kale, cut into ribbons
1 cup tri-colored couscous
1 tsp avocado oil
salt & pepper
fresh basil for garnish
Fill a small sauce pan with water, add salt, and bring to a boil. Add couscous and cook for 7-10 minutes. Drain and set aside.
In a cast iron skillet, over medium heat, add avocado oil, broccoli, and shitake mushrooms. Cook until mushrooms are slightly tender and broccoli is bright green and still crisp.
Add carrots, corn, and zucchini and cook for 2-3 minutes, until zucchini begins to soften.
Add kale and cook until kale turns bright green and is slightly wilted.
Reduce heat to low, add couscous and oil free basil pesto. Stir over low heat until basil, veggies, and couscous are combined.
Add salt and pepper to taste.
Garnish with fresh basil (optional) and serve immediately.
While this dish is great served warm, it is equally as good served cold the next day!