Description
A quick and flavorful Pesto Couscous recipe that combines fluffy pearl couscous with vibrant basil pesto, toasted pine nuts, and Parmesan cheese. Ready in just 15 minutes, this dish makes a perfect side or light main meal.
Ingredients
Couscous
- 1 1/2 cups pearl couscous
- 1 ¾ cups water
- 1 teaspoon kosher salt
Pesto Mixture
- 1/2 cup pesto (plus more to taste)
- ½ cup Parmesan cheese, grated (plus more for topping)
- 1 teaspoon lemon zest (optional)
- Salt and pepper to taste
Garnish
- ¼ cup pine nuts (optional)
- Fresh basil leaves (for topping, optional)
Instructions
- Cook the couscous: In a saucepan, bring 1 ¾ cups of water and 1 teaspoon kosher salt to a boil over medium-high heat. Stir in 1 1/2 cups pearl couscous, cover, reduce heat to a simmer, and cook for 10 minutes until tender. Remove the lid and fluff the couscous with a fork to separate the grains.
- Toast the pine nuts: While the couscous cooks, heat a small dry skillet over medium heat. Add ¼ cup pine nuts and toast them for 2 to 3 minutes, stirring frequently until they turn golden brown and release a nutty aroma. Remove from heat and set aside.
- Mix in pesto and cheese: To the cooked couscous, add 1/2 cup pesto, ½ cup grated Parmesan cheese, and 1 teaspoon lemon zest if using. Stir well to combine all ingredients evenly. Season with salt and freshly ground pepper to taste.
- Garnish and serve: Transfer the pesto couscous to a serving dish. Garnish with the toasted pine nuts, additional Parmesan cheese, and fresh basil leaves if desired. Serve warm and enjoy the vibrant flavors.
Notes
- Use pearl couscous for best texture; regular couscous will cook faster and have a different consistency.
- To make it vegan, substitute Parmesan cheese with a vegan cheese alternative or nutritional yeast.
- Adjust the amount of pesto based on your taste preference for a milder or stronger basil flavor.
- Pine nuts add a lovely crunch but can be omitted or replaced with toasted walnuts or almonds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
