This Pesto Couscous Recipe combines fluffy and chewy Israeli couscous with basil pesto to give you an easy yet sophisticated side dish or light main course. You’ll love its addictive Italian flavors!
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If you’re looking for a side dish that’s both simple to make and sophisticated enough to impress dinner guests, this Pesto Couscous recipe has got you covered.
By stirring vibrant, herbaceous pesto and creamy parmesan cheese into a freshly cooked batch of pearl couscous, you’re left with a simple side dish with no shortage of mouthwatering Italian-inspired flavors. Top each serving with toasted pine nuts for crunch and fresh lemon zest for zing, and pair it with your favorite Italian-inspired dinners for a meal to remember.
Craving a light lunch instead? You can easily transform this recipe into a pesto couscous salad using fresh vegetables and lean proteins! There’s so much to love about this easy couscous recipe that you’ll be making it on repeat after just one taste.
What is couscous?
Couscous is a tiny pasta often used in Mediterranean, Middle Eastern, and North African cuisines. There are a handful of different varieties of couscous, including Moroccan, whole wheat, and pearl couscous (also known as Israeli couscous). Moroccan couscous (the smallest variety) cooks quickly with just a little hot water, while whole wheat and pearl couscous need to simmer a bit longer.
If you’re looking for more ways to use the pearl couscous in your cupboard, check out this collection of 27+ Ways to Use Pearl Couscous for inspiration.
Ingredients
- Pearl couscous – AKA Israeli couscous. Unlike smaller varieties of couscous, pearl couscous is large and chewy, which helps it absorb the pesto flavors beautifully. You should be able to find it in most well-stocked grocery stores or online.
- Water
- Pesto – Use a fresh batch of homemade basil pesto if you can. Store-bought pesto will work, but it usually isn’t as bright and refreshing as the kind you make yourself.
- Parmesan cheese
- Pine nuts – Toasted pine nuts give this elegant side dish a nutty crunch. Now, pine nuts are known for being pretty expensive, which is why they’re an optional ingredient. Feel free to either omit them from the recipe or replace them with chopped almonds, walnuts, or sunflower seeds instead.
- Lemon zest – This fresh, citrusy element brightens the dish’s overall flavor.
- Salt and pepper
- Fresh basil
How to make pesto couscous
Add the water and salt to a saucepan and heat it to a boil over medium-high heat.
Once it starts to boil, add the couscous. Cover the pot with a lid, reduce the heat, and let the couscous simmer for 10 minutes.
When the time is up, remove the lid and fluff the couscous with a fork.
Meanwhile, heat a small dry skillet over medium heat. Add the pine nuts and toast until they turn golden brown.
Stir the pesto, parmesan, and lemon zest into the cooked couscous. Season with salt and pepper to taste.
Serve the pesto couscous on plates and garnish with the toasted pine nuts, extra parmesan cheese, and fresh basil. Enjoy!
Tips and tricks
- I like to toast the uncooked couscous in a lightly oiled pan over medium heat before boiling to give it an extra layer of savory flavor. This is optional but recommended if you love a savory side dish!
- Don’t cook the couscous at an all-out boil. By maintaining a gentle simmer, the couscous will be nice and chewy rather than overcooked or mushy.
- You’ll know the couscous is perfectly cooked when it’s tender with a slight bite, similar to al dente pasta. This should take around 10 minutes.
- Always fluff the cooked couscous with a fork to prevent the grains from clumping together.
- Always stir the pesto into the cooked couscous when it’s off the heat. This will help retain the vibrant colors and flavors of the pesto.
Variations
Here are some delicious ways to make this pesto Israeli couscous recipe uniquely yours:
- Try different types of pesto – Pesto Genovese is classic, but you’re not limited to the traditional flavors. Switch things up with sun-dried tomato pesto, carrot top pesto, broccoli walnut pesto, kale pesto, or arugula pesto instead.
- Gluten-free option – Couscous is made from semolina wheat, which contains gluten. If you need a gluten-free alternative, look for gluten-free couscous made from corn, rice, or quinoa.
Serving suggestions
Pesto with couscous is a tasty side dish or light meal that can be served hot off the stove or after it’s been chilling in the fridge.
As soon as it’s ready, serve it on plates next to your favorite proteins for a light and flavorful dinner. Any of these main dishes would pair nicely:
As for the leftovers, I like to pack them away and repurpose them into a light lunch for later. I’ll toss in cooked chicken, shrimp, chickpeas, or vegetables, like roasted cherry tomatoes, bell peppers, cucumbers, zucchini, or eggplant.
Storing
Store any leftover pesto couscous in an airtight container in the refrigerator for up to 3 days.
Enjoy the leftover couscous cold or reheat it in the microwave or in a saucepan on the stovetop with a splash of water or broth.
Wine pairings for couscous with pesto
- Sauvignon Blanc is a classic match. Its bright acidity perfectly complements the notes of fresh basil and citrus.
- Enjoy it with a light and crisp Pinot Grigio. Its subtle fruitiness and clean finish make it a refreshing pairing.
- Or opt for one of these Wine Pairings for Pesto!
More pesto recipes
- More → 30+ Recipes That Use Pesto
More couscous recipes
Did you make this pesto couscous recipe?
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Full Recipe
Pesto Couscous
Equipment
Ingredients
- 1 1/2 cups pearl couscous
- 1 ¾ cups water
- 1 teaspoon kosher salt
- 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
- In a saucepan combine the water, and salt over medium-high heat. Bring the mixture to a boil and stir in the couscous. Cover the pan, reduce the heat to a simmer and let the couscous cook for 10 minutes. Remove the lid and fluff the couscous with a fork.
- While the couscous is cooking, heat a small dry skillet over medium heat. Add the pine nuts and toast for 2-3 minutes until golden brown.
- To the cooked couscous, add the pesto and parmesan and lemon zest. Season with salt and pepper, to taste.
- Garnish with the toasted pine nuts, additional parmesan cheese, and fresh basil, if desired. Enjoy!
Notes
- Store any leftover pesto couscous in an airtight container in the refrigerator for up to 3 days.
- Enjoy the leftover couscous cold or reheat it in the microwave or in a saucepan on the stovetop with a splash of water or broth.
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