Fresh, quick, and basil-scented: the couscous with pesto and mozzarella balls is the perfect solution for a stress-free summer lunch.
It takes just a few minutes to prepare, requires no cooking, and is a hit at first taste. It’s the ideal alternative to classic cold pasta or rice salad, perfect for the beach, the office or serving as a single dish on the hottest days.
You can use a ready-made Genoese pesto or make it at home with fresh basil, pine nuts, and Parmesan for an even more fragrant and genuine result. With just a few ingredients and no effort, you bring taste and lightness to the table!
And speaking of couscous, you might be interested in:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz couscous
- 1 1/4 cups vegetable broth (or hot water)
- 7 oz cherry mozzarella balls
- 3.5 oz Genoese pesto
- 1 tbsp extra virgin olive oil
- as needed salt
- A few leaves basil
Tools
- Bowl
- Knife
- Wooden spoon
Steps
Pour the couscous into a large bowl.
Add the hot vegetable broth (or water), extra virgin olive oil, and a pinch of salt.
Mix quickly, then cover with a lid or a plate and let it rest for 5 minutes.
After 5 minutes, fluff the couscous well with a fork. Add the Genoese pesto (find my recipe HERE) and mix until you get a uniform result.
Cut the mozzarella balls in half or quarters, add them to the couscous, and mix gently.
Our Couscous with Pesto and Mozzarella Balls is ready.
Finish with fresh basil leaves and a drizzle of oil raw.
Great to taste immediately or after a passage in the fridge to make it even fresher.
Enjoy your meal!
Storage and Tips
Store in the fridge covered with plastic wrap or in an airtight container.
Consume within 2 days.
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