This Pesto Couscous is packed with incredible flavor, and beautiful color. It’s also super simple to make thanks to the couscous being cooked in just minutes and then combined with the pesto ingredients for a tasty side or main dish any day of the week.
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❤️ Why You'll Love It
- The bright flavors of the pesto make it perfect as either a side dish or main course.
- Plus, couscous cooks quickly and can easily be transformed into something delicious with just a few pantry staples.
- The combination of butter, couscous and pesto makes a delicious flavorful combination that you will fall in love with.
It's also a great way to use up any leftover pesto you might have on hand yet still enjoy a main course or side dish that is light, healthy and full of savory flavors.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a saucepan over medium-high heat melt butter then mix in pesto sauce, water and salt.
- Bring mixture to a boil, stir in couscous, cover and turn heat off.
- Let it sit until water is absorbed, about 5 minutes. Fluff with a fork and serve garnished with some pine nuts if wanted.
👍 Amira's Tips
- Make sure that your water and pesto sauce comes to a full a boil before you add in the couscous to the water.
- Be sure to turn off the heat once you stir in the couscous.
- I recommend using a fork instead of spoon at the end of cooking so that your couscous stays fluff.
🧺 Storage
Leftovers can be stored in an airtight container in the fridge for 4-5 days.
⌛ Make Ahead
This dish can be prepared ahead of time and then reheated when you are ready to serve. However, I prefer to serve it freshly made.
🍽️ Serve With
This delicious couscous is great on it's own, or you can serve it with a hearty protein main course like these Baked Garlic Chicken Thighs. I also love to pair them with these Mediterranean Roasted Vegetables for a light meal.
👩🍳 Variations
- You can make this into a vegan or vegetarian friendly meal by using vegan pesto and olive oil instead of butter.
- You can also add in some cooked chicken or shrimp for a protein packed variation.
- Add in some freshly chopped parsley and/or roasted tomatoes to give it a more vibrant flavor.
- You can use different types of pesto such as basil, spinach, arugula, etc.
💬 FAQs
You can add just about any type of fresh herbs, vegetables, and proteins for additional flavor. For example, you can add in sun-dried tomatoes, feta cheese, olives, roasted peppers or mushrooms.
I like to reheat the couscous in the microwave on 50% power for 1-2 minutes or until warm all the way through.
To make sure that your couscous comes out not mushy, be sure to cook it according to the instructions. Also, use a fork instead of a spoon when fluffing and stirring the cooked couscous.
📣 Related Recipes
- This Pearl Couscous Salad is a light and refreshing dish that pairs perfectly with main courses.
- Did you know that you can make a sweet treat with this delicious grain? If you've never had it as a sweet treat give this Sweet Couscous recipe a try!
- Hashweh is a Middle Eastern ground beef stuffing with aromatic spices. Here is an easy 20-minute Hashweh with rice for an easy weeknight meal or a side dish.
Tasty Grains Recipes
- If you're in need of a nutritious and flavorful salad that packs a protein punch, look no further than this delightful edamame quinoa salad recipe.
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🥣 Equipment
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- saucepan
- fork
Pesto couscous
Ingredients
- 1 Tablespoon unsalted butter
- 1 cup water
- ¼- ⅓ cup pesto sauce
- 1 cup couscous
- A pinch of salt
Optional: for garnish
- Parmesan cheese
- Fresh basil leaves chopped
Instructions
- In a saucepan over medium heat melt butter then mix in pesto sauce, water and salt.
- Bring mixture to a boil, stir in couscous, cover and turn heat off.
- Let it sit until water is absorbed, about 3-5 minutes.
- Fluff with a fork and serve
Notes
- To make it vegan use olive oil and vegan pesto sauce.
- Make this dish even faster by using boiling water.
- Store leftover in an airtight container and refrigerate up to 4-5 days. Reheat in the microwave.
- Please check the nutrition disclaimer policy.
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