Pearl Couscous With Butter (Lima) Beans and Pesto
Ingredients - Serves 4
- 1X400 g can butter beans or ½ cup of dried butter beans, soaked overnight and cooked separately
- 150 ml or ⅔ cup of fresh cream
- 1 tbsp basil pesto
- 1½ cups pearl (Israeli) couscous
- 3 tbsp blanched almonds, sliced or pine nuts, roasted
- a handful of fresh basil, chopped
- 1 tsp ground nutmeg, optional
- 2 tbsp extra virgin olive oil
- 1-1½ cups water
- ground black pepper
- Salt, to taste
Steps
- Combine the cream and pesto in a saucepan and bring to a boil
- Turn down the heat, add the beans, couscous and 1 cup of water and cook till the couscous is soft. Add a little more water if needed
- Mix in all the other ingredients and serve immediately with a fresh salad
By Sirisha Tadimalla on