Mediterranean Cous-cous

Ingredients:

• 3 cups prepared cous-cous (1 box)
• 1/2 red onion, diced
• 2 tsp olive oil
• 4 cloves garlic, minced
• 1/2 Tbsp oregano
• 1/4 tsp black pepper
• 1 1/2 cups chickpeas (1 15oz can), drained
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup sun dried tomatoes, chopped
• 4oz feta cheese, crumbled
• 1 Tbsp lemon juice

Preparations:

1. Prepare the cous-cous according to the packaging
2. Meanwhile, heat the olive oil in a large pan over medium heat. Once hot, add the red onion. Saute for 5-8 minutes.
3. Add the garlic, oregano, and black pepper to the pan and saute for 1-2 minutes.
4. Stir in the chickpeas and cook for 6-8 minutes until the chickpeas start to brown.
5. Turn off the heat. Stir in the olives and sun dried tomatoes. Add the cous-cous, feta, and lemon juice to the pan and stir. Once everything is evenly warm, serve. 

Pesto Pasta with Roasted Asparagus

Ingredients:

• 8 ounces medium shell pasta
• 1 pound asparagus, trimmed to remove any woody bits
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 cup basil pesto
• 1/3 cup julienned sun dried tomatoes, drained
• 8 oz mozzarella, shredded
• 1 tsp lemon juice

Preparations:

1. Preheat oven to 450 F. Line a baking sheet with parchment paper.
2. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes, lemon juice, and mozzarella.