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–+ servings
Pesto Couscous Recipe by CampingForFoodies features a blue camping bowl filled with fluffy small round pasta balls, chopped deep red sun dried tomatoes, green capers and white shredded Parmesan cheese. The bowl is set on a picnic table on a sunny day. A spoon is inserted into the dish and a hand is sprinkling cheese on the couscous.

Pesto Couscous Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Kim Hanna
This Pesto Couscous is a simple side dish that pairs well with grilled meat and fish.
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Ingredients

  • 1 cup Israeli couscous
  • 1.5 cups chicken broth vegetable broth or water may be substituted

Add-Ins

  • 1/3 cup basil pesto
  • 1/2 cup sun-dried tomatoes packed in oil chopped
  • 2 tablespoons small capers
  • 1/4 cup Parmesan cheese grated
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste

Optional Garnish

  • Ribbons of fresh basil

Instructions

  • In a medium saucepan, bring chicken broth to a boil over high heat.
  • Stir in the Israeli couscous and a pinch of salt. Reduce heat to low, cover, and simmer until the couscous is tender and has absorbed the liquid, about 8-10 minutes.
  • Remove the pot from the heat, fluff couscous with a fork.
  • Stir in the basil pesto sauce, sun-dried tomatoes, capers and red pepper flakes. Make sure the ingredients are fully incorporated.
  • Season with salt and black pepper according to your taste preferences.
  • Sprinkle grated Parmesan cheese (and fresh basil, if desired) over the couscous and serve immediately.

Nutrition Information

Calories: 307kcal | Carbohydrates: 43g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 752mg | Potassium: 568mg | Fiber: 4g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 2mg