Description
A quick and flavorful Pesto Couscous recipe that combines tender pearl couscous with vibrant pesto, toasted pine nuts, and parmesan cheese. Ready in just 15 minutes, this easy dish is perfect as a side or light main course with bright lemon zest and fresh basil for added freshness.
Ingredients
Base
- 1 1/2 cups pearl couscous
- 1 ¾ cups water
- 1 teaspoon kosher salt
Mix-ins & Toppings
- 1/2 cup pesto (plus more to taste)
- ½ cup parmesan cheese, grated (plus more for topping)
- ¼ cup pine nuts (optional)
- 1 teaspoon lemon zest (optional)
- Salt and pepper, to taste
- Fresh basil, for topping (optional)
Instructions
- Cook the couscous: In a saucepan, bring 1 ¾ cups water and 1 teaspoon kosher salt to a boil over medium-high heat. Stir in 1 1/2 cups pearl couscous, cover the pan, reduce heat to a simmer, and cook for 10 minutes until couscous is tender. Remove the lid and fluff the couscous with a fork.
- Toast pine nuts: While the couscous cooks, heat a small dry skillet over medium heat. Add ¼ cup pine nuts and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat.
- Combine flavors: To the cooked couscous, add 1/2 cup pesto, ½ cup grated parmesan cheese, and 1 teaspoon lemon zest. Season generously with salt and pepper to taste. Mix well to evenly incorporate all ingredients.
- Garnish and serve: Top the couscous with the toasted pine nuts, extra parmesan cheese, and fresh basil leaves if using. Serve immediately and enjoy this vibrant, herby dish.
Notes
- If pine nuts are unavailable, toasted walnuts or almonds can be a good substitute.
- For a vegan version, use nutritional yeast instead of parmesan and a vegan pesto.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain texture.
- Adjust pesto quantity to your taste preference for a milder or stronger basil flavor.
