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1 medium zucchini
Handful of baby arugula, baby spinach, or greens of your choice
zest of 1/2 lime
1/2 cup slivered almonds or cashews

Avocado Pesto
1 avocado, peeled and diced
6-10 basil leaves
1/2 lime, juiced
2 scallions, diced
3 cloves garlic
2 tablespoons tahini
1/4 cup olive oil
Salt and pepper to taste

Pasta
Prepare the zucchini noodles with either a spiralizer, a peeler for long, linguine-shaped noodles, or a mandoline with the julienne blade.
Cut the pasta strands to the desired length.
Combine zucchini noodles in a bowl with washed arugula, lime zest and almonds or cashews, set aside.

Pesto
In a food processor chop garlic and scallions until fine.
Add avocado, basil, lime juice, tahini and oil.
Blend until smooth.
Season with salt and pepper – to taste.

In a large salad bowl, combine the pasta mixture with the pesto, toss together.

Serves 1 generously

Note: Can sauté zucchini noodles in a small frying pan with one teaspoon olive oil over medium heat for approximately two minutes before combining with the other ingredients.

1 cup uncooked whole wheat couscous
5 tablespoons extra virgin olive oil, divided
1 teaspoon chopped garlic
1/2 sweet onion, chopped
1/2 cup vegetable broth
1/2 kabocha squash, remove seeds and
cut into 1/2″ cubes (peel only
if not organic.) Butternut squash can also be used
15 ounce can organic black beans (low sodium, if available)
1/4 cup slivered or sliced almonds
1/2 cup chopped fresh basil
1 teaspoon cinnamon, or to taste
Salt, pepper to taste

In a medium saucepan, prepare couscous according to package, then set
aside.
In large saute pan, heat 2 tablespoons olive oil on medium heat. Add chopped garlic and saute until fragrant. Add chopped onion and saute until onions are soft and transparent, about 5 minutes.
Add squash cubes and saute for additional 3-4 minutes. Add vegetable
broth, reduce heat, and cover. Cook for 10 minutes or until squash
is fork tender, stirring halfway through. Be careful not to overcook
the squash or it will turn to mush.
Once squash is tender, add beans and cooked couscous to pan and mix
together.
Remove from heat. Add almonds, basil, salt, pepper, cinnamon, and
remaining 3 tablespoons olive oil. Mix thoroughly and serve hot.

Note: This is a fairly dry couscous. If you prefer a dish that is more moist, squeeze some fresh orange juice over it… Leftovers are really good this way!