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In a world where our schedules are often jam-packed with commitments, finding time to prepare wholesome, nutritious meals can be a challenge. Enter the Pesto Veggie Couscous Bowl, a dish that marries convenience with vibrant flavors and ample nutrition. This recipe is not just a feast for the eyes, with its colorful medley of fresh vegetables and aromatic basil pesto; it’s also a delight for the palate, making it an excellent choice for lunch or dinner any day of the week.

Pesto Veggie Couscous Bowl

Discover the delicious and nutritious Pesto Veggie Couscous Bowl, a vibrant meal perfect for any occasion. This recipe combines fluffy couscous, fresh vegetables like cherry tomatoes, zucchini, and baby spinach, all drizzled with flavorful basil pesto. Not only is it simple to prepare, but it's also customizable to suit your taste. Enjoy a wholesome dish that packs a nutritional punch while being visually stunning. Make this bowl your go-to for quick lunches or dinner gatherings!
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Ingredients
  

1 cup couscous

1 cup vegetable broth (or water)

1/4 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 bell pepper (any color), diced

1 cup baby spinach, washed

1/4 cup feta cheese, crumbled (optional for garnish)

1/4 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

Juice of 1 lemon (approximately 2 tablespoons)

Fresh basil leaves for garnish

Instructions
 

Cook the Couscous: In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Once boiling, stir in the couscous, cover the pot, and remove it from heat. Allow it to sit undisturbed for about 5 minutes until the liquid has been fully absorbed. Afterward, fluff the couscous with a fork to separate the grains and prevent clumping.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced zucchini and bell pepper to the skillet, stirring occasionally. Sauté for approximately 3-4 minutes, or until the vegetables begin to soften and slightly caramelize.

      Add Spinach and Tomatoes: Incorporate the halved cherry tomatoes and the washed baby spinach into the skillet. Season with salt and black pepper. Continue cooking for an additional 2-3 minutes until the spinach has wilted and the tomatoes are warmed through, releasing their juices.

        Combine All Ingredients: In a large mixing bowl, combine the fluffed couscous with the sautéed vegetables. Drizzle the basil pesto and fresh lemon juice over the ingredients. Toss everything together gently but thoroughly until the couscous is evenly coated with the pesto and all the vegetables are well incorporated.

          Serve: Spoon the couscous mixture into individual serving bowls. If desired, sprinkle crumbled feta cheese on top for added creaminess. Garnish with fresh basil leaves to enhance both flavor and presentation.

            Enjoy: This Pesto Veggie Couscous Bowl can be served warm or at room temperature, making it a delightful option for a light lunch or dinner.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                - Presentation Tips: Consider lining the serving bowls with a few extra spinach leaves before adding the couscous mixture for an eye-catching look. A sprinkle of additional feta and a lemon wedge on the side can also elevate the presentation.