Arugula Pesto Potatoes over Couscous

DifficultyBeginner

A delicious, vegetarian entrée that's simple to make.

[cooked-sharing]

Yields2 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

Potatoes with Pesto
 1 lb baby potatoes
 1 tbsp extra-virgin olive oil
Couscous
 1 cup water or broth (chicken or vegetable)
 1 cup couscous
 12 tbsp extra-virgin olive oil
 ½ tsp sea salt

Potatoes with Pesto
1

Preheat oven to 400° F, with oven rack in the upper third.

2

Line a cooking sheet with parchment paper. Distribute potatoes across evenly, and pierce each with a fork.

3

Drizzle potatoes with olive oil, and sprinkle with salt and pepper if desired.

4

Place potatoes in the oven and bake for 40-45 minutes or until they are cooked through.

5

Toss potatoes with arugula pesto.

Couscous
6

Bring water/broth to a boil in a pot.

7

Stir in couscous, salt, and olive oil. Place lid on the pot and allow couscous to absorb water for 10 minutes.

8

Toss couscous to remove density. Form into beds, top with potatoes, and serve.

Category

Ingredients

Potatoes with Pesto
 1 lb baby potatoes
 1 tbsp extra-virgin olive oil
Couscous
 1 cup water or broth (chicken or vegetable)
 1 cup couscous
 12 tbsp extra-virgin olive oil
 ½ tsp sea salt

Directions

Potatoes with Pesto
1

Preheat oven to 400° F, with oven rack in the upper third.

2

Line a cooking sheet with parchment paper. Distribute potatoes across evenly, and pierce each with a fork.

3

Drizzle potatoes with olive oil, and sprinkle with salt and pepper if desired.

4

Place potatoes in the oven and bake for 40-45 minutes or until they are cooked through.

5

Toss potatoes with arugula pesto.

Couscous
6

Bring water/broth to a boil in a pot.

7

Stir in couscous, salt, and olive oil. Place lid on the pot and allow couscous to absorb water for 10 minutes.

8

Toss couscous to remove density. Form into beds, top with potatoes, and serve.

Arugula Pesto Potatoes over Couscous

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