Couscous with Creamy Kale Pesto and Walnuts

This is a good recipe if you have leftover Creamy Kale Pesto Sauce! I added chopped walnuts for some nice texture and topped with parmesan cheese for a nice cheesy salty kick. You could modify this by adding in cooked chicken or roasted veggies.

Couscous with Creamy Kale Pesto Sauce and Walnuts

Kale Pesto Ingredients:

4 cups kale

1 ½ tablspoons smartbalance butter

2 cloves garlic

2 tablespoons whole wheat flour

½ tablespoon cornstarch

¾ cup milk

5 tablespoons water, divided

1 ½ tablespoons nutritional yeast

½ teaspoon onion powder

1 teaspoon salt

2 teaspoons pepper

2 cups cooked couscous

1 cup chopped walnuts

¾ cup shredded parmesan cheese

Directions:

Cook couscous according to directions.

Peel the garlic cloves and process in the food processor. Set aside.

Rinse, dry, and chop or tear the kale off the stems. Pulse kale in food processor with 2 tablespoons water until it is completely pureed into a liquid.

In a large saucepan, melt the butter over low heat. Add the garlic and stir for two minutes. Add the flour and stir for another two minutes.

Slowly add the milk and 3 tablespoons water and whisk constantly for 5 minutes. Add the cornstarch and turn the heat to medium high. Continue to whisk for 3 minutes.

Return heat to low and add the onion powder, nutritional yeast, salt and pepper.  

Mix the couscous, sauce, and walnuts together. Serve and top with parmesan cheese.

This is a good recipe if you have leftover Creamy Kale Pesto Sauce! I added chopped walnuts for some nice texture and topped with parmesan cheese for a nice cheesy salty kick. You could modify this by adding in cooked chicken or roasted veggies.

Couscous with Creamy Kale Pesto Sauce and Walnuts

Kale Pesto Ingredients:

4 cups kale

1 ½ tablspoons smartbalance butter

2 cloves garlic

2 tablespoons whole wheat flour

½ tablespoon cornstarch

¾ cup milk

5 tablespoons water, divided

1 ½ tablespoons nutritional yeast

½ teaspoon onion powder

1 teaspoon salt

2 teaspoons pepper

2 cups cooked couscous

1 cup chopped walnuts

¾ cup shredded parmesan cheese

Directions:

Cook couscous according to directions.

Peel the garlic cloves and process in the food processor. Set aside.

Rinse, dry, and chop or tear the kale off the stems. Pulse kale in food processor with 2 tablespoons water until it is completely pureed into a liquid.

In a large saucepan, melt the butter over low heat. Add the garlic and stir for two minutes. Add the flour and stir for another two minutes.

Slowly add the milk and 3 tablespoons water and whisk constantly for 5 minutes. Add the cornstarch and turn the heat to medium high. Continue to whisk for 3 minutes.

Return heat to low and add the onion powder, nutritional yeast, salt and pepper.  

Mix the couscous, sauce, and walnuts together. Serve and top with parmesan cheese.