AI: end result may differ
Ingredients
1
arugula
.......................................................................
hand
butter
.......................................................................
13g13g chopped tomatoes
.......................................................................
¼ can
garlic
.......................................................................
½ clove
green pesto
.......................................................................
8g8g parmesan
.......................................................................
10g10g pearl couscous
.......................................................................
100g100g pepper
.......................................................................
To taste
red onion
.......................................................................
½
salt
.......................................................................
To taste
vegetable broth cubes
.......................................................................
¼ cube
water
.......................................................................
200ml200ml
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Pearl Couscous Risotto with Pesto
25 minutes
••Steps
Bring the water to a boil and crumble the vegetable bouillon into the water. Stir until the bouillon has dissolved.
Finely chop the red onion and mince the garlic.
Melt the butter in a pan and briefly sauté the red onion and garlic until softened.
Add the pearl couscous and cook briefly.
Pour in the vegetable bouillon and diced tomatoes, bring to a boil, and let it gently cook until the pearl couscous is tender and the liquid has been absorbed. Stir regularly.
Remove the pan from the heat and stir in the green pesto, Parmesan cheese, salt, and pepper.
Serve the pearl couscous with arugula. Enjoy!
