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Summer Pesto Couscous Bowls (Easy Meal Prep Friendly!)
Ingredients
  • subheading: For the bowls:
  • 8 ounces pearled couscous*
  • ¾ cup mini mozzarella balls
  • 1 cup cherry tomatoes, halved
  • 1 cup thinly sliced seedless cucumber
  • 1 avocado, sliced
  • basil leaves, to garnish
  • subheading: For the marinated zucchini and red onion:
  • ¼ cup white wine vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh herbs (I used parsley and thyme, but use whatever you have! Chives would be great too)
  • pinch of red pepper flakes
  • ¼ to ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup olive oil
  • ½ of a small-medium red onion, very thinly sliced
  • 1 medium zucchini, thinly sliced
  • subheading: For the pesto:
  • 1 ½ cups packed basil leaves
  • ½ cup packed flat leaf parsley
  • 2 cloves garlic, coarsely chopped
  • juice of 1 lemon
  • ¼ cup pine nuts, toasted
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon salt, plus more to taste
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon pepper
Steps
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