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In today’s fast-paced world, finding a meal that balances health, flavor, and convenience can be a challenge. Enter the Pesto Veggie Couscous Bowl, a delightful dish that checks all these boxes. This colorful and nutrient-rich bowl combines fluffy couscous with fresh vegetables and a zesty pesto sauce, creating a meal that is not only satisfying but also bursting with flavor. Whether you're preparing a quick lunch, a light dinner, or a meal prep option for the week, this couscous bowl is versatile enough to fit any occasion.

Pesto Veggie Couscous Bowl

Discover the deliciousness of the Pesto Veggie Couscous Bowl! This vibrant and healthy meal is packed with nutrient-rich couscous, fresh seasonal vegetables, and zesty pesto sauce, making it perfect for any occasion. Quick to prepare and highly adaptable, you can customize it with your favorite veggies and toppings. Whether for lunch, dinner, or meal prep, this colorful bowl guarantees flavor and satisfaction while promoting a balanced diet. Dive into a culinary adventure today!
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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

1/4 cup feta cheese, crumbled (optional)

1/4 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

Juice of 1 lemon

Fresh basil leaves, for garnish

Instructions
 

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

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced zucchini and bell pepper to the skillet. Sauté these vegetables for approximately 3-4 minutes, or until they begin to soften and become slightly tender.

      Incorporate Spinach and Tomatoes: Add the halved cherry tomatoes and baby spinach to the skillet with the sautéed vegetables. Season the mixture with salt and black pepper to taste. Continue cooking for an additional 2-3 minutes, stirring gently until the spinach wilts and the tomatoes warm up.

        Combine All Ingredients: In a large mixing bowl, combine the fluffed couscous with the sautéed vegetable mixture. Add the basil pesto and freshly squeezed lemon juice, tossing everything together until the couscous is evenly coated with the pesto and all the ingredients are well integrated.

          Serve: Divide the colorful couscous bowl into individual serving dishes. If desired, top each bowl with crumbled feta cheese for added creaminess and a sprinkle of fresh basil leaves for a burst of flavor and visual appeal.

            Enjoy: This dish 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: Place the couscous bowls on a colorful plate, and arrange extra basil leaves artfully around the edge for a burst of color. A drizzle of olive oil on top can further enhance the presentation.