• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe box
  • Resources
    • Business
    • Photography
  • About
    • Contact
  • Peach Perfect Financials
    • Blogger MBA School
    • Bookkeeping Template

The Fit Peach logo

menu icon
go to homepage
  • Recipes
  • About
  • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Type of Meal » Sides and Salads » Pesto Couscous

    Published: Aug 17, 2023 by Ansley Beutler

    Pesto Couscous

    • Share
    Jump to Recipe

    All you need is 10 minutes and a few fresh ingredients to make this vibrant and flavorful pesto couscous. Made with no dairy, this side dish is one everyone can get behind!

    Pesto couscous in a bowl with basil.
    Jump to:
    • Ingredients and Substitutions
    • What is couscous?
    • Equipment
    • Step by Step Directions
    • Variations
    • How to Store
    • Expert Tips
    • What to serve with pesto couscous?
    • Frequently Asked Questions
    • Recipe
    • Reviews

    Couscous is one of those side dishes that pairs well with just about anything. Add in the pesto sauce and you've got an irresistibly fresh side!

    Because couscous is technically a pasta, most grocery stores carry couscous in the pasta section. Pearl couscous is best in the recipe with it's bigger size but you can also use regular traditional couscous if needed.

    Check out my healthy potato salad and lemon orzo salad for more healthy side dishes.

    Ingredients and Substitutions

    Pesto couscous ingredients on a wooden surface.
    • Couscous - I like to use pearl couscous as the pieces are larger and chewier which means they will soak up more of the pesto sauce. Traditional couscous can be used too or use the same amount of quinoa for a gluten free option.
    • Basil - Fresh basil leaves are best! Basil is in season around the summer time during the months of June through September. Check your local grocery store as most will have fresh basil plants for sale in the produce section.
    • Olive oil - Use a robust extra virgin olive oil for more flavor. You can use avocado oil if desired but the taste will be a little more muted.
    • Lemon juice - Like the basil, fresh is best.
    • Garlic - One large clove of garlic will do the trick! You can also use two cloves garlic it they are on the smaller side.
    • Pine nuts - This is what give the pesto structure. Swap with walnuts or cashews if desired.

    What is couscous?

    Couscous is a type of pasta made from semolina flour (durum wheat). There are a variety of types of couscous. Traditional couscous is very small and resembles quinoa. It’s cooked in a similar manner in a pot of water. Pearl couscous is another popular type and is what I used in this recipe. They are larger pieces of couscous that are soft like pasta.

    Dairy free pesto couscous in a tan bowl with a spoon.

    Equipment

    All you need is a sauce pot to cook the couscous and a food processor or blender for the couscous.

    Step by Step Directions

    Step 1 : Cook the couscous. Most couscous is cooked just like pasta. Add it to a pot with water and bring it to a boil. Once cooked, strain and transfer back into the pot.

    Couscous cooked in a pot.

    Step 2 : Prepare the pesto. I used my dairy free pesto for this recipe but you can use any pesto. It's best to make the pesto while the couscous is boiling so it's as fresh as possible.

    Up close view of basil dairy free pesto in a food processor.

    Step 3 : Toss. Pour the pesto sauce over the couscous and toss well to coat.

    Couscous about to be tossed with pesto sauce in a pot.
    Dairy free pesto couscous in a pot.

    Variations

    • Add some fresh parmesan cheese on top if not dairy free.
    • Sprinkle some red pepper flakes over top for a touch of heat.
    • Add fresh summer produce like tomatoes, zucchini, and corn to the couscous for a fresh couscous salad.
    • Toss in some fresh green peas and arugula for a vibrant green pesto couscous dish.
    • Add some chopped chicken or chickpeas for more protein.

    How to Store

    Store the couscous in an airtight container and keep it in the fridge for up to a week. You can serve it chilled fresh from the fridge or heat it up with a splash of water until warm.

    Up close view of a bowl with pesto couscous.

    Expert Tips

    • Cook the couscous until al dente. This means the couscous is soft yet slightly chewy. It will continue to cook as it cools down and will get softer as it absorbs the pesto sauce.
    • Toss the couscous in the pesto while it’s still warm. This allows the couscous to soak up the sauce better.
    • When heating the couscous back up, add a splash of water to help loosen up the pesto sauce.

    What to serve with pesto couscous?

    • Shrimp
    • Salmon
    • Chicken thighs
    • Steak
    • Tofu

    Frequently Asked Questions

    Is couscous gluten free?

    No, couscous is made from wheat so it’s not gluten free. You can swap couscous for quinoa in most recipes for a gluten free alternative.

    Can I use quinoa in place of couscous?

    Yes, quinoa can also be used in place of couscous. Prepare it according to the box directions and toss with the pesto sauce.

    Check out these recipes for more easy sides:

    • Mediterranean Farro Salad
    • Carrots and parsnips roasted in honey in a serving dish.
      Honey Roasted Carrots and Parsnips
    • Tahini cauliflower with pistachios and dates on a platter.
      Roasted Cauliflower with Tahini

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Pesto couscous in a bowl with basil.

    Pesto Couscous

    All you need is 10 minutes and a few fresh ingredients to make this vibrant and flavorful pesto couscous. Made with no dairy, this side dish is one everyone can get behind!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Ameican
    Keyword: basil couscous, pesto couscous
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8 servings
    Calories: 223kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 2 cup couscous
    • ½ cup dairy free pesto - 1 batch

    Instructions

    • Cook the couscous al dente according to package directions.
      2 cup couscous
    • While the couscous is cooking, prepare the dairy free pesto according to directions.
      ½ cup dairy free pesto
    • Strain the couscous and transfer it back to the pot or a separate bowl. Pour the pesto sauce over the warm couscous and toss to combine.
    • Serve warm or cold and enjoy!

    Nutrition

    Calories: 223kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 72mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 312IU | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
    « Glazed Peach Salmon
    Pesto Shrimp Bowls »

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar


    Welcome to The Fit Peach where I share elevated everyday recipes for the health-focused foodie.

    Read more about Ansley here!

    • Facebook
    • Instagram
    • Pinterest


    That Summer Feeling

    • Pasta with Ricotta and Lemon
    • Triple berry smoothie in glasses with a red and white striped straw.
      Triple Berry Smoothie
    • Chicken burger with a bun and tomato and cucumbers on top.
      Ground Chicken Burgers
    • Frozen chocolate yogurt in a rectangular dish with parchment paper with a scoop taken out.
      Frozen Greek Chocolate Yogurt

    Trending

    • Edible Brownie Batter
    • Air Fryer Teriyaki Salmon Bowl
    • Ricotta Cheese Egg Bites with Peppers and Onion
    • Almond flour peanut butter cookies on a wire rack.
      Almond Flour Peanut Butter Cookies


    Footer

    ↑ back to top

    More

    • About
    • Resources
    • Peach Perfect Financials
    • Contact

    Newsletter

    Subscribe to our monthly newsletter for more deliciousness!

    Recipes

    • Chocolate
    • Cookies
    • Savory
    • Drinks

    COPYRIGHT © 2020 THE FIT PEACH ALL RIGHTS RESERVED


    Accessibility Statement | Privacy Policy


    As an Amazon Associate I earn from qualifying purchases.