If you’re like me and love pesto pasta, but try to avoid eating too much pasta, this is a great way to get your fix. It has less pasta than your usual bowl of pesto pasta, but all the same amazing flavor.

Recipe adapted from here.

Ingredients (serves 4)
3/4 cup pesto (see here)
1-2 cups Israeli couscous (we did 1 cup so that it was very light, but if you wanted more pasta you could double it)
1/2 pound cherry tomatoes, halved
1 bag of spinach

1. Cook couscous according to instructions on the package. Once done cooking, drain the water and set it aside.

2. Make your pesto. In a bowl, mix the pesto and the pasta. Add in the cherry tomatoes.

3. Place a layer of spinach in the bowls you are planning to serve the dish in. Place a large dollop of pesto couscous on top.