Description
This Quick & Easy Pesto Couscous recipe is a vibrant and flavorful dish that combines fresh greens, parmesan, pine nuts, and sun-dried tomatoes into a homemade pesto, tossed with fluffy couscous. Ready in just 15 minutes, it's perfect for a nutritious and satisfying meal or side dish.
Ingredients
Pesto Ingredients
- 5 cups packed baby spinach
- 1/2 cup packed fresh basil
- 1/2 cup grated parmesan cheese
- 1/4 cup pine nuts
- 1/4 cup sun-dried tomatoes
- 1 clove garlic
- Salt and pepper, to taste
- 3 tablespoons extra virgin olive oil
Couscous
- 1 1/2 cups plain couscous (or 10-ounce box)
- 2 cups broth or water
Instructions
- Prepare the pesto mixture: Combine the baby spinach, fresh basil, grated parmesan cheese, pine nuts, sun-dried tomatoes, garlic, salt, and pepper in a food processor. Process until the mixture is finely chopped.
- Add olive oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth and spreadable consistency.
- Cook the couscous: Bring the broth or water to a boil in a medium saucepan over medium-high heat.
- Combine couscous with liquid: Once boiling, stir in the couscous, cover the pot, and immediately remove it from the heat. Let it sit undisturbed for 5 minutes so the couscous absorbs the liquid.
- Mix couscous and pesto: Fluff the couscous with a fork to separate the grains, then add the prepared pesto. Stir well to fully combine and evenly coat the couscous with the pesto flavor.
Notes
- You can substitute vegetable broth for water to enhance flavor.
- Toast the pine nuts lightly for extra nuttiness before adding them to the pesto.
- Adjust garlic, salt, and pepper according to your taste preference.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
