PESTO COUSCOUS WITH ASPARAGUS AND MUSHROOMS

Ingredients:

               1-2 bunches of asparagus, cut into pieces

               1 container (6-8) mushrooms (portabello, baby mushrooms/white mushrooms)

               1-2 cups of Israeli couscous

               Salt to taste

               1 tbs. Coconut oil

               Pinch of black pepper

               8 cherry tomatoes cut in half

Ingredients for Pesto:

               1 plant of Fresh Basil

               ½ cup of raw almonds

               Approx. ½ cup of olive oil

               2-3 garlic cloves

               ¼ cup of parmesan cheese

Preparation:

               Bring couscous to a boil (1 cup to 1 ½ cups of water) and cook for approximately 10 minutes until the water has dissolved. Separately sauté/cook vegetables and salt, with pepper until softened.

               For the pesto, add all the ingredients into a blender until blended into a sauce. When the couscous has been cooked add the pesto and mix thoroughly. When serving, add the vegetables that have been sautéed to the top of the dish. Add the cherry tomatoes at the end. Serve and Enjoy!