Pesto CousCous with Green Beans and Tomatoes

I bought some green beans and tomatoes at the store and figured I would be able to fit them into some kind of meal this week. This turned out to be pretty good!

Pesto CousCous with Green Beans and Tomatoes

serves: 3 takes: 15 minutes 

1 cup Israeli couscous

2 plum tomatoes, washed and sliced

1 cup green beans, washed and cut 

4 tsp. McCormick pesto sauce mix

Cover green beans in frying pan with water; bring to a boil. When water has evaporated and green beans are tender, add tomatoes and heat until warm. Meanwhile, cook couscous according to directions on package. When veggies and couscous are ready, combine peso sauce mix with 1/4 cup water or milk in a small pot and heat slowly. After 2 minutes on medium heat, remove pesto sauce from stove and mix into couscous. Serve with veggies. 

Calories per serving: 240