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!

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

• 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.

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.

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.

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

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.

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

Check out these recipes for more easy sides:

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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!

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Recipe