Pesto Couscous With Cherry Tomatoes – Bright, Quick, and Comforting

This is the kind of recipe you reach for when you want something fresh and satisfying without much effort. Fluffy couscous gets tossed with a punchy basil pesto and sweet, bursty cherry tomatoes. A squeeze of lemon wakes everything up, and a handful of nuts or cheese brings it all together.

It works as a light meal on its own, or as a side with grilled chicken, fish, or roasted vegetables. Best of all, it comes together fast, but tastes like you planned ahead.

Pesto Couscous With Cherry Tomatoes - Bright, Quick, and Comforting

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

• Couscous: Regular or whole-wheat, about 1 cup dry (serves 3–4 as a side).
• Cherry tomatoes: 1 to 1.5 cups, halved.
• Pesto: 1/3 to 1/2 cup, store-bought or homemade.
• Olive oil: Extra virgin, 1–2 tablespoons.
• Lemon: 1, for zest and juice.
• Garlic: 1 small clove, optional for extra punch.
• Parmesan or Pecorino: Freshly grated, 1/4 cup or to taste.
• Pine nuts or almonds: 2–3 tablespoons, toasted.
• Fresh basil: A small handful, for garnish (optional).
• Salt and pepper: To taste.
• Water or vegetable broth: 1 cup for cooking couscous.

Instructions

 

• Toast the nuts. Set a small skillet over medium heat. Add pine nuts or chopped almonds and toast until golden and fragrant, 2–4 minutes, stirring often. Transfer to a plate to cool.
• Prep the tomatoes. Rinse and halve the cherry tomatoes. If they’re extra juicy, pat them dry so the couscous doesn’t turn soggy. Sprinkle with a pinch of salt.
• Boil the liquid. In a small saucepan, bring 1 cup of water or broth to a boil. Add a pinch of salt and 1 teaspoon of olive oil.
• Steam the couscous. Remove the pan from heat, stir in 1 cup couscous, cover, and let it sit for 5 minutes. Fluff with a fork to separate the grains.
• Add flavor. Zest the lemon over the couscous, then squeeze in 1–2 teaspoons of lemon juice to start. Grate in the garlic if using. Add 1/3 cup pesto and gently toss. Taste and add more pesto or lemon if needed.
• Fold in the tomatoes. Add the cherry tomatoes and any juices on the cutting board. Toss gently so the tomatoes stay intact.
• Finish and serve. Drizzle with a little olive oil, season with salt and pepper, and sprinkle with toasted nuts, grated cheese, and torn basil. Serve warm or at room temperature.

Why This Recipe Works

Pesto brings bold flavor and silky texture, which coats couscous beautifully. Cherry tomatoes add juicy sweetness and a little acidity, balancing the richness of the pesto.

A quick steam is all couscous needs, so dinner is on the table in under 20 minutes. The ingredients are flexible, so you can use store-bought pesto on a busy night or make your own if you have fresh basil. It’s a simple formula with fresh, bright flavors that feel bigger than the effort.

Shopping List

• Couscous: Regular or whole-wheat, about 1 cup dry (serves 3–4 as a side).
• Cherry tomatoes: 1 to 1.5 cups, halved.
• Pesto: 1/3 to 1/2 cup, store-bought or homemade.
• Olive oil: Extra virgin, 1–2 tablespoons.
• Lemon: 1, for zest and juice.
• Garlic: 1 small clove, optional for extra punch.
• Parmesan or Pecorino: Freshly grated, 1/4 cup or to taste.
• Pine nuts or almonds: 2–3 tablespoons, toasted.
• Fresh basil: A small handful, for garnish (optional).
• Salt and pepper: To taste.
• Water or vegetable broth: 1 cup for cooking couscous.

Instructions

1. Toast the nuts. Set a small skillet over medium heat.

   Add pine nuts or chopped almonds and toast until golden and fragrant, 2–4 minutes, stirring often. Transfer to a plate to cool.

2. Prep the tomatoes. Rinse and halve the cherry tomatoes. If they’re extra juicy, pat them dry so the couscous doesn’t turn soggy.

   Sprinkle with a pinch of salt.

3. Boil the liquid. In a small saucepan, bring 1 cup of water or broth to a boil. Add a pinch of salt and 1 teaspoon of olive oil.
4. Steam the couscous. Remove the pan from heat, stir in 1 cup couscous, cover, and let it sit for 5 minutes. Fluff with a fork to separate the grains.
5. Add flavor. Zest the lemon over the couscous, then squeeze in 1–2 teaspoons of lemon juice to start.

   Grate in the garlic if using. Add 1/3 cup pesto and gently toss. Taste and add more pesto or lemon if needed.

6. Fold in the tomatoes. Add the cherry tomatoes and any juices on the cutting board.

   Toss gently so the tomatoes stay intact.

7. Finish and serve. Drizzle with a little olive oil, season with salt and pepper, and sprinkle with toasted nuts, grated cheese, and torn basil. Serve warm or at room temperature.

Keeping It Fresh

Leftovers will keep well for 2–3 days in an airtight container in the fridge. For best texture, store the tomatoes and nuts separately and add them just before serving.

If the couscous tightens up in the fridge, loosen it with a splash of water, broth, or olive oil before reheating. To serve cold, brighten it with a squeeze of lemon and a pinch of salt to wake up the flavors. Avoid freezing; the tomatoes lose their bite and the pesto can separate.

Benefits of This Recipe

• Speedy and simple: Couscous cooks fast, so you can have a colorful dish in minutes.
• Balanced flavors: Creamy, herby pesto meets tangy lemon and sweet tomatoes for a satisfying bite.
• Versatile: Works as a side or a main, and pairs with grilled proteins or roasted vegetables.
• Make-ahead friendly: Great for lunch boxes or potlucks when served at room temp.
• Customizable: Swap nuts, add greens, or use whole-wheat couscous for extra fiber.

Pitfalls to Watch Out For

• Over-salting: Pesto and cheese are already salty.

  Taste before adding more salt.

• Soggy texture: Too much liquid or watery tomatoes can make couscous mushy. Halve the tomatoes and pat them dry.
• Clumpy couscous: Don’t skip fluffing with a fork. A quick drizzle of olive oil helps separate the grains.
• Flat flavor: If it tastes dull, add more lemon juice or a pinch of salt, not just more pesto.
• Burnt nuts: Nuts toast quickly—stay close to the pan and stir often.