COUSCOUS with PESTO and CHERRY TOMATOES is a fresh, light, and flavorful summer dish.
This recipe is easy and quick to prepare and is perfect for a quick lunch, a light dinner, or to take with you for a picnic or packed lunch.
If you’re in a hurry, you can use store-bought pesto, but I recommend trying to make it with my recipe. You’ll be surprised at how easy it is. You can find it HERE.
In any case, make a little extra because it will disappear in no time!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz cooked couscous
- 4 tbsp Genoese pesto
- 7 oz cherry tomatoes
- to taste salt
- 1 1/4 cups water (or vegetable broth)
- 1 tbsp extra virgin olive oil
Tools
- Pot
- Bowl
- Knife
- Cutting Board
Steps
Bring 1 1/4 cups of water to a boil with a pinch of salt and 1 tablespoon of extra virgin olive oil. Turn off the heat and sprinkle in the couscous. Mix well, cover with a lid, and let it rest for about 5 minutes until the couscous has absorbed all the water. Fluff it with a fork and set it aside.
Meanwhile, wash the cherry tomatoes, dry them, and cut them into quarters.
In a large bowl, combine the fluffed couscous, the pesto, and the chopped cherry tomatoes. Add 1 tablespoon of extra virgin olive oil and mix well to distribute the dressing evenly.
Our couscous with pesto and cherry tomatoes is ready to be enjoyed.
Serve at room temperature or slightly chilled. Bon appétit.
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4 quick first courses for the weekend
Storage and Tips …
Store in the fridge, covered with aluminum foil or plastic wrap.
You can replace the hot water with vegetable broth.
Consume within 1 day.
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