Pearl Couscous With Butter (Lima) Beans and Pesto

Butter (or lima) beans and pesto make an excellent addition to any pasta. This recipe uses pearl couscous, which cooks amazingly quickly unlike other pasta
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
  1. Combine the cream and pesto in a saucepan and bring to a boil
  2. 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
  3. Mix in all the other ingredients and serve immediately with a fresh salad
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