Pesto Couscous with Cherry Tomatoes

Pesto Couscous with Cherry Tomatoes

Fluffy couscous tossed with basil pesto and juicy cherry tomatoes, ready in under 20 minutes.

Total 20 min Makes 4 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

Quick-cooking couscous gets steamed until tender, then tossed with fragrant basil pesto and halved cherry tomatoes for a bright, pantry-friendly side. It comes together with minimal cooking and works warm or at room temperature alongside grilled meats, fish, or as a light lunch on its own.

Ingredients

  • 1 1/2 cups couscous
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 cup basil pesto
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • 0 salt and black pepper, to taste
  • 2 tablespoons fresh basil leaves, torn

Method

  1. In a 6-quart saucepan, bring the water, olive oil, and salt to a boil.

  2. Stir in the couscous, cover, remove from heat, and let stand until the water is absorbed.

  3. Fluff the couscous with a fork to separate the grains.

  4. Add the pesto to the warm couscous and toss until evenly coated.

  5. Fold in the halved cherry tomatoes, parmesan, and toasted pine nuts.

  6. Season with salt and black pepper to taste.

  7. Transfer to a serving bowl and garnish with torn fresh basil before serving.

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    Pesto Couscous with Cherry Tomatoes

    Quick-cooking couscous gets steamed until tender, then tossed with fragrant basil pesto and halved cherry tomatoes for a bright, pantry-friendly side. It comes together with minimal cooking and works warm or at room temperature alongside grilled meats, fish, or as a light lunch on its own.

    20 min 4 servings 365 cal

    Ingredients

    • 1 1/2 cups couscous
    • 1 1/2 cups water
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/2 cup basil pesto
    • 1 1/2 cups cherry tomatoes, halved
    • 1/4 cup grated parmesan cheese
    • 2 tablespoons pine nuts, toasted
    • 0 salt and black pepper, to taste
    • 2 tablespoons fresh basil leaves, torn

    Method

    1. 1

      In a 6-quart saucepan, bring the water, olive oil, and salt to a boil.

    2. 2

      Stir in the couscous, cover, remove from heat, and let stand until the water is absorbed.

    3. 3

      Fluff the couscous with a fork to separate the grains.

    4. 4

      Add the pesto to the warm couscous and toss until evenly coated.

    5. 5

      Fold in the halved cherry tomatoes, parmesan, and toasted pine nuts.

    6. 6

      Season with salt and black pepper to taste.

    7. 7

      Transfer to a serving bowl and garnish with torn fresh basil before serving.