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–+ servings
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Pesto Couscous

This Pesto Couscous Salad is the perfect mix of comforting and fresh—chewy pearl couscous tossed with vibrant pesto, creamy mozzarella pearls, and sweet, tangy sun-dried tomatoes. It comes together in under 30 minutes and makes a great side dish, light lunch, or quick dinner for warm-weather days.
Prep Time 20 minutes
Total Time 20 minutes
Serving Size 4

Ingredients

  • 1 cup Israeli couscous also called pearl couscous
  • 1 ½ cups vegetable broth or water
  • ½ cup pesto homemade or store-bought
  • ½ cup mozzarella pearls or cubed fresh mozzarella
  • ⅓ cup sun-dried tomatoes chopped (oil-packed, drained)
  • 1 tablespoon olive oil optional, to loosen pesto
  • 1 tablespoon lemon juice optional, for brightness
  • Salt to taste
  • Pepper
  • basil for garnish (optional)

Instructions

  • In a medium saucepan, bring the water or broth to a boil.
  • Add the Israeli couscous and a pinch of salt. Cover, reduce heat, and simmer for 8–10 minutes, or until the couscous is tender and liquid is absorbed.
  • Fluff with a fork and let cool for 5–10 minutes.
  • In a large bowl, mix the couscous with pesto. If it seems too thick, add olive oil to loosen.
  • Fold in the mozzarella pearls and chopped sun-dried tomatoes.
  • Add lemon juice, salt, and pepper to taste.
  • Chill for at least 30 minutes or serve warm. Garnish with fresh basil before serving.