The couscous with tomato pesto is a light, fresh and delicious dish, which can also be prepared in advance and served at the table, at the beach, or in the office. I enriched it with Greek feta, which I love, but you can easily use the cheese you like best. With the vegetable couscous, it is the most loved couscous dish at home. Let’s get to work and prepare together the couscous with tomato pesto.
OTHER RECIPES WITH COUSCOUS
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for preparing couscous with tomato pesto
- 11 1/4 oz couscous
- 1 3/4 cups very hot water
- to taste salt
- 4 tablespoons extra virgin olive oil
- 1 oxheart tomato
- 1 oz almonds
- 1 oz basil
- to taste salt
- Half lemon peel (grated)
- 4 tablespoons extra virgin olive oil
- 1 Tropea onion
- 1 1/2 oz Taggiasca olives
- 7 oz feta
Tools
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- Immersion Blender
Steps for preparing couscous with tomato pesto
Prepare the couscous following the package instructions. I put it in a bowl, seasoned with salt and oil, and covered with very hot water. Covered with a plate, it will be ready in 10 minutes, just fluff it with a fork.
Wash the tomato and cut it into chunks in a high-sided container. Add the basil, almonds, salt, and oil. Blend until creamy. Cut the feta into chunks. Slice the onion (if you want a less pungent flavor, you can soak it in vinegar for 30 minutes and then rinse it).
After fluffing the couscous, season it with the tomato pesto, feta, olives, onion, and some torn basil leaves. Let it rest for a couple of hours before serving.
Storage
You can store the couscous in the fridge for a couple of days.
