Ingredients
How to make it
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1
In medium saucepan, prepare couscous according to package directions, except omit olive oil. Fluff prepared couscous with a fork; cool, uncovered, 10 minutes.
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2
Meanwhile, in food processor or blender container, combine basil, nuts, cheese, olive oil and garlic; process 1 minute or until smooth.
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3
In large bowl, combine prepared couscous and pesto sauce, tossing to coat evenly.
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4
Gently stir in shrimp and bell pepper. Cover; chill 2 hours or overnight. Serve with lemon wedges and additional cheese, if desired.
Tips & Tricks
- TIP: To toast pine nuts, heat skillet over medium heat. Add nuts and shake skillet frequently until nuts are lightly browned.
- For added convenience, 1/2 cup prepared refrigerated pesto may be used instead of making fresh pesto.
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