Print

Pesto Couscous Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This Pesto Couscous recipe features fluffy and chewy Israeli pearl couscous blended with rich basil pesto, parmesan cheese, and toasted pine nuts for a flavorful and easy-to-make Italian-inspired side dish or light main course. The combination of fresh herbaceous pesto and nutty parmesan creates an addictive, sophisticated flavor that’s perfect for any meal.

Ingredients

Main Ingredients

  • 1 1/2 cups pearl couscous
  • 1 ¾ cups water
  • 1 teaspoon kosher salt
  • 1/2 cup basil pesto (plus more to taste)
  • ½ cup grated parmesan cheese (plus more for topping)
  • ¼ cup pine nuts (optional)
  • 1 teaspoon lemon zest (optional)
  • Salt and pepper (to taste)
  • Fresh basil leaves (for topping, optional)

Instructions

  1. Cook the couscous: In a saucepan, combine the water and kosher salt and bring to a boil over medium-high heat. Once boiling, stir in the pearl couscous, cover the pan, reduce heat to a simmer, and cook for 10 minutes until the couscous is tender and has absorbed the water. Remove the lid and fluff the couscous gently with a fork to separate the grains.
  2. Toast the 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 are golden brown and fragrant. Remove from heat and set aside.
  3. Mix pesto and cheese: To the fluffed couscous, stir in the basil pesto, grated parmesan cheese, and lemon zest if using. Season with salt and freshly ground black pepper to taste, ensuring all flavors are well combined.
  4. Garnish and serve: Transfer the pesto couscous to a serving dish and garnish with the toasted pine nuts, additional parmesan cheese, and fresh basil leaves if desired. Serve warm or at room temperature.

Notes

  • Using pearl couscous (Israeli couscous) gives a chewier texture that holds up well to the pesto sauce compared to traditional couscous.
  • Pine nuts are optional but add a lovely crunch and nuttiness; substitute with toasted walnuts or almonds if preferred.
  • Leftovers can be refrigerated for up to 3 days and enjoyed cold or reheated gently on the stovetop.
  • For a vegan version, substitute parmesan cheese with a plant-based alternative or nutritional yeast.
  • Adjust pesto quantity depending on your flavor preference for a milder or more intense basil taste.

Find it online: https://yumntasty.com/pesto-couscous-recipe/