Go Back
–+ servings
Pesto Couscous

Delicious Pesto Couscous: A Quick Italian Delight

This Pesto Couscous recipe offers a quick and easy Italian-inspired dish, blending fluffy couscous with vibrant pesto and parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 minute
Total Time 26 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Couscous
  • 1 cup Pearl Couscous Fluffy pasta adds delightful texture.
  • 2 cups Water Essential for cooking the couscous.
  • 1 teaspoon Kosher Salt Enhances overall flavor.
For the Flavor
  • 1/2 cup Pesto Rich herbaceous flavor.
  • 1/2 cup Parmesan Cheese Provides creaminess.
  • 1 teaspoon Lemon Zest Optional, for brightness.
  • Salt and Pepper Season to taste.
For Garnish (optional)
  • 1/4 cup Pine Nuts Imparts a lovely crunch.

Equipment

  • Medium saucepan
  • large mixing bowl
  • dry skillet

Method
 

Cooking Instructions
  1. Boil the water by pouring 2 cups into a medium saucepan, adding 1 teaspoon kosher salt. Bring to a rolling boil (about 3-5 minutes).
  2. Add 1 cup of pearl couscous to the boiling water. Stir gently, cover, reduce heat to low, and simmer for 10 minutes.
  3. Remove from heat, let sit covered for 1 minute, then fluff with a fork.
  4. Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring often.
  5. In a large bowl, combine fluffed couscous, 1/2 cup pesto, and 1/2 cup grated parmesan. Stir gently.
  6. Season with salt and pepper to taste, transfer to a serving dish, garnish with toasted pine nuts, and optionally add more parmesan.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat with a splash of water or broth.

Tried this recipe?

Let us know how it was!