Pesto Couscous
Servings: 4 people
Calories: 311kcal
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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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 1 ¾ cups waterand 1 teaspoon kosher salt. Bring the mixture to a boil over medium-high heat and stir in the 1 1/2 cups pearl 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 ¼ cup pine nuts and toast for 2-3 minutes until golden brown.
- To the cooked couscous, add the 1/2 cup pesto ½ cup parmesan cheese and 1 teaspoon 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
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.
Nutrition
Calories: 311kcal | Carbohydrates: 36g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 722mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 1mg