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!

Course Side Dish

Cuisine American, Italian

Keyword quick,

Prep Time 5

Cook Time 15

Servings

Calories 224kcal

Author Robin Miller

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.

Nutrition