Creamy Spring Couscous With Garlic Scape Pesto & Br

Name: Creamy Spring Couscous With Garlic Scape Pesto & Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Garlic Scape Pesto with Walnuts & Green Onion:; 2 Garlic Scapes, Roughly Chopped; 3 Green Onions, Roughly Chopped; 1/4 cup Chopped Walnuts; 1/4 cup Olive Oil (or to Taste); Salt & Pepper to Taste; Couscous:; 1 tablespoon Olive Oil; 1 Shallot, Finely Diced; Salt, Pepper & Crushed Rep Pepper to Taste; 1 bunch Broccoli, Roughly Chopped; 2 cups Israeli Couscous; 1/4 cup White Wine; 3 cups Stock; 2 tablespoons Greek Yogurt; 1 Green Onion, Roughly Chopped

Servings: persons

Garlic Scape Pesto with Walnuts & Green Onion:
2 Garlic Scapes, Roughly Chopped
3 Green Onions, Roughly Chopped
1/4 cup Chopped Walnuts
1/4 cup Olive Oil (or to Taste)
Salt & Pepper to Taste
Couscous:
1 tablespoon Olive Oil
1 Shallot, Finely Diced
Salt, Pepper & Crushed Rep Pepper to Taste
1 bunch Broccoli, Roughly Chopped
2 cups Israeli Couscous
1/4 cup White Wine
3 cups Stock
2 tablespoons Greek Yogurt
1 Green Onion, Roughly Chopped

1
Combine scapes, green onions, walnuts and olive oil in a food processor. Add salt and pepper. Process until desired consistency. Set aside.
2
Add oil to medium saucepan over medium-high heat. Add shallot, salt, pepper and crushed red pepper and cook until the shallot is browning and translucent. Add couscous and cook until it is just beginning to brown.
3
Add wine and cook, stirring, until almost evaporated. Add stock and bring up to a boil, reduce heat. Add broccoli and simmer (stirring occasionally) on low heat until the couscous is tender and the liquid has evaporated. Approximately 10 minutes.
4
Remove from the heat and mix in the pesto and greek yogurt. Adjust salt and pepper to taste. Top with chopped green onion before serving.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Garlic Scape Pesto with Walnuts & Green Onion:, 2 Garlic Scapes, Roughly Chopped, 3 Green Onions, Roughly Chopped, 1/4 cup Chopped Walnuts, and more.

Yes, Creamy Spring Couscous With Garlic Scape Pesto & Broccoli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Spring Couscous With Garlic Scape Pesto & Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions