Ingredients
Main Ingredients
- 1 ½ cups pearl couscous
- 1 ¾ cups water
- 1 teaspoon kosher salt
- ½ 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, combine 1 ¾ cups water and 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Stir in 1 ½ cups pearl couscous, cover the pan, reduce heat to a simmer, and cook for 10 minutes until the 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 them for 2-3 minutes until they turn golden brown, stirring frequently to avoid burning.
- Mix in pesto and cheese: Add ½ cup pesto, ½ cup grated parmesan cheese, and 1 teaspoon lemon zest to the cooked couscous. Stir well to combine. Season with salt and pepper to taste.
- Garnish and serve: Top the couscous with toasted pine nuts, additional parmesan cheese, and fresh basil leaves if desired. Serve warm and enjoy!
Notes
- For a nut-free version, omit pine nuts or substitute with toasted sunflower seeds.
- Use freshly grated parmesan for the best flavor.
- You can substitute pearl couscous with regular couscous, but adjust cooking time accordingly.
- Pesto can be homemade or store-bought depending on convenience.
- The dish pairs well with grilled chicken or roasted vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
