AMMO Recipes: Israeli Couscous with Broccoli, Winter Greens & Parsley Pesto
Ingredients for couscous:
2 tbsps. Olive oil
¼ cup diced Shallots
1 ½ cups Pearl Couscous
2 cups of Water
Salt & Pepper to taste
Broccoli & Winter Greens:
3 cups Broccoli tops broken into 1” pieces
2 cups Winter Greens tear into 2” pieces (Spinach, Kale and Mustard Greens)
Ingredients for Parsley Pesto:
2 cups Flat Leaf Parsley leaves chopped
4 Cloves of Garlic finely chopped
½ cup of Roasted Almonds
½ cup of Reggiano Parmesan
Sea salt and freshly ground pepper to taste
1-cup Extra Virgin Olive Oil
Preparation of Couscous:
In a large saucepan over medium heat, add 2 tbsps. of olive oil and shallots.
Sauté until translucent. Add couscous and sauté for 5 min; add salt and pepper to taste.
Add water and bring to a boil. Reduce heat and simmer until couscous has absorbed all the water (about 20 min).
Preparation for Broccoli and Winter Greens:
Blanch broccoli in salted boiling water for 3 minutes and drain. In a pan, sauté greens until lightly wilted. Add salt and pepper to taste.
Preparation of Parsley Pesto:
Combine the first 5 ingredients in a food processor. While food processor is running, slowly add olive oil.
Combine all ingredients together in a large bowl and serve.