Pesto Couscous Recipe
This Pesto Couscous recipe is a quick and flavorful dish featuring pearl couscous cooked to perfection, then combined with vibrant pesto sauce, grated parmesan cheese, and toasted pine nuts. Garnished with fresh basil and extra parmesan, it’s an easy yet elegant side or light main that brings a taste of Italian-inspired freshness to your table.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Grains
- 1 1/2 cups pearl couscous
Liquids & Seasonings
- 1 ¾ cups water
- 1 teaspoon kosher salt
- Salt and pepper to taste
- 1 teaspoon lemon zest (optional)
Sauces & Dairy
- 1/2 cup pesto (plus more to taste)
- ½ cup parmesan cheese, grated (plus more for topping)
Nuts & Garnishes
- ¼ cup pine nuts (optional)
- Fresh basil for topping (optional)
Instructions
- Cook Couscous: In a saucepan, combine the water and kosher salt over medium-high heat. Bring it to a boil, then stir in the pearl couscous. Cover the pan, reduce the heat to low to maintain a simmer, and cook for 10 minutes until the couscous is tender. Remove the lid and fluff the couscous gently using a fork.
- Toast Pine Nuts: While the couscous cooks, heat a small dry skillet over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring frequently, until they turn golden brown and fragrant. Remove from heat and set aside.
- Combine Ingredients: To the warm couscous, add the pesto sauce, grated parmesan cheese, and lemon zest if using. Mix thoroughly to combine and coat the couscous evenly with the pesto mixture. Season with salt and pepper according to your taste preferences.
- Garnish and Serve: Transfer the pesto couscous to a serving dish. Sprinkle the toasted pine nuts on top along with additional parmesan cheese and fresh basil leaves if desired. Serve warm and enjoy this vibrant and flavorful dish.
Notes
- Try different types of pesto to vary the flavor; options like sun-dried tomato pesto, broccoli walnut pesto, kale pesto, or arugula pesto bring delicious varieties.
- Store leftover pesto couscous in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be enjoyed cold or reheated gently in the microwave or on the stovetop with a splash of water or broth to maintain moisture.
Keywords: pesto couscous, pearl couscous recipe, easy pesto recipe, Italian side dish, vegetarian couscous
Find it online: https://hannahdelgado.com/pesto-couscous-recipe/
