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Pesto Steak, Corn, and Burrata with Garbanzo Pearl Couscous

Pesto Steak, Corn, and Burrata with Garbanzo Pearl Couscous

Yield 4 servings
Prep time
15 Min
Total time
15 Min
Cook modePrevent screen from turning off

Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. In a large bowl, add the rinsed and drained garbanzo beans, mayonnaise, dijon mustard, lemon juice, Green onions to taste, chopped parsley, and salt and pepper. Taste and season with more salt as needed. Reserve 1/2 creamy herb garbanzos for Creamy Pesto Tortellini Pasta Salad.
  2. To the rest of the garbanzos, add the Israeli couscous and remaining Green onions. Stir well and add salt as needed.
  3. Heat the flank steak if you would like it better.
  4. On each plate, add a bed of garbanzo pearl couscous. Top with flank steak, corn, burrata cheese, almonds, and Pesto.

Notes

Components to Save:

Reserve 1/2 Creamy Herb Garbanzos for Creamy Pesto Tortellini Pasta Salad

Nutrition Facts

Calories

776

Fat

36 g

Sat. Fat

14 g

Carbs

54 g

Fiber

14 g

Net carbs

40 g

Sugar

11 g

Protein

67 g

Sodium

378 mg

Cholesterol

156 mg
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