Summer Style Mediteranean Couscous

I love nothing better than whipping up lunch and having it not only taste good but to have leftovers to enjoy again at a later time. I threw this together after reading a few different recipes for a Mediteranean style couscous. Even my son loved it which made this a true home run. Once we’re back on the run and I’m bringing lunch to work this will be a perfect go to.

Ingredients:

• 2 cups dry pearled couscous

• 3 cups water

• 1 large yellow or green zuchinni squash thinly sliced (i used a mandolin)

• 1 pint halved baby summer tomatoes

• kalamata olives (optional, I am hit or miss with olives depending on my mood!)

• 1/2 cup pesto (I made my own and used this recipe - I added an extra handful of parm and used walnuts not pine nuts, it was amazing FYI)

• 1 can drained chickpeas

• 4 oz crumbled feta

• salt and pepper to taste

Method:

• bring couscous to a boil and let it simmer covered for 15-20 minutes until the water is more or less absorbed.

• meanwhile, in a large bowl, add tomatoes, zuchinni, olives and 1/2 feta cheese toss and add salt and pepper.

• once couscous is cooked, add chickpeas and cover so they cook/soften for 2-3 minutes.

• add pesto and mix.

• add the couscous mixture to the veggies and toss.

• top with remaining feta and add salt and pepper to taste.

• serve warm or room temperature and enjoy!