Pesto Couscous

Name: Pesto Couscous
Yield: 4
Ingredients: 250 g of couscous (semolina de grão duro); 350 g of ripe cherry tomatoes; 1 bunch of fresh parsley; 1 tablespoon of finely chopped scallion; 1 carrot; 4 cooked eggs; Lime juice and zest from 1 lime; 2 tablespoons of pine nuts; 6 tablespoons of extra virgin olive oil; Salt; Black pepper

1
250 g of couscous (semolina de grão duro)
2
350 g of ripe cherry tomatoes
3
1 bunch of fresh parsley
4
1 tablespoon of finely chopped scallion
5
1 carrot
6
4 cooked eggs
7
Lime juice and zest from 1 lime
8
2 tablespoons of pine nuts
9
6 tablespoons of extra virgin olive oil
10
Salt
11
Black pepper

Ingredients

1
250 g of couscous (semolina de grão duro)
2
350 g of ripe cherry tomatoes
3
1 bunch of fresh parsley
4
1 tablespoon of finely chopped scallion
5
1 carrot
6
4 cooked eggs
7
Lime juice and zest from 1 lime
8
2 tablespoons of pine nuts
9
6 tablespoons of extra virgin olive oil
10
Salt
11
Black pepper

Directions

1
Combine the parsley, scallion, lime juice, and olive oil in a blender
2
Blend until you have a coarse texture, then set aside
3
Add the coarsely chopped tomatoes and grate the carrot over this mixture
4
Add the raw couscous and lime zest
5
Season with salt and black pepper, and mix well
6
If needed, add more lime juice
7
Cover the bowl with plastic wrap and refrigerate for at least 3 hours, stirring occasionally
8
The couscous immersed in the pesto will become soft and double in volume
9
Before serving, sprinkle with toasted pine nuts and sliced eggs seasoned with salt and black pepper.