Couscous with Pesto and Peppers
This tender, puffed-up couscous is crammed with flavor thanks to the addition of basil pesto and vibrant Calabrian peppers. It’s slightly fiery and an absolute joy to eat. Vegetarian main dish, side dish, or addition to a brunch spread, it’s a must for your recipe collection!
There’s so much flavor in this dish, but you need very few ingredients. We get lots of flavor from the basil pesto – basil, pine nuts, garlic, parmesan cheese – so it’s a one-stop-shop for flavor right there. Choose a good quality pesto for the best result. Then, we use diced Calabrian peppers – a fruity, spicy, tangy addition that adds great flavor and color. If desired (and for a mild version), you may use diced roasted red peppers instead.
Use pearl couscous for the best texture. Pearl couscous is bigger than regular couscous and features small chewy balls of semolina pasta. The bigger rounds make for a great dish like this! I used tri-color pearl couscous, but you can use any variety.
I served this as a side dish with chicken, but it makes an excellent vegetarian main dish!
Couscous with Pesto and Peppers
Ingredients
- 1 tablespoon olive oil
- 1 cup pearl couscous
- 1 1/2 cups water
- 2 tablespoons prepared pesto
- 2 tablespoon diced Calabrian peppers, or roasted red peppers
- 2 tablespoons chopped fresh parsley
- Salt and black pepper
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the couscous and cook for 1 to 2 minutes, until fragrant (it will smell lightly toasted).
- Add the water and bring to a boil. Reduce the heat to low, cover and cook for 15 minutes. Pour off any excess water if necessary.
- Fold in the pesto, peppers, and parsley. Season to taste with salt and pepper.
- Serve warm, room temperature or chilled.