Cold Pesto Pearl Couscous Bowls

Pesto is a versatile sauce that can be tailored to suit individual tastes and dietary needs. While the classic basil pesto is a favorite, there are numerous variations that can elevate your Chilled Mediterranean Pearl Couscous Pesto Bowls. Here are a few delightful alternatives:

Discover the deliciousness of Chilled Mediterranean Pearl Couscous Pesto Bowls, a perfect summer dish bursting with flavor and nutrition. This recipe combines the unique texture of pearl couscous with aromatic pesto, fresh vegetables, and vibrant toppings, creating a light and refreshing meal ideal for warm days. Easy to prepare and customize, these bowls are perfect for lunch, dinner, or as a side for gatherings. Experience the vibrant tastes of Mediterranean cuisine with this healthy, satisfying dish!

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Ingredients

1 cup pearl couscous

2 cups water or vegetable broth

1 cup fresh basil leaves

1/3 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese

1 garlic clove

1/2 cup extra virgin olive oil

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red bell pepper, diced

1/4 red onion, finely chopped

1 lemon (juiced and zested)

Fresh arugula or spinach for serving

Instructions

Cook the Couscous: In a medium saucepan, bring the water or vegetable broth to a boil. Add the pearl couscous and a pinch of salt. Reduce the heat to low, cover, and simmer for about 8-10 minutes, or until the couscous is tender but still al dente. Drain any excess liquid and spread the couscous out on a baking sheet to cool.

Make the Pesto: In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan, garlic, and a pinch of salt and pepper. Pulse until finely chopped. While the processor is running, drizzle in the olive oil until smooth and well combined.

Combine Couscous and Pesto: In a large mixing bowl, combine the cooled couscous with the prepared pesto. Mix well to ensure all the pearls are coated in the luscious green sauce.

Add Vegetables: Fold in the halved cherry tomatoes, diced cucumber, diced red bell pepper, and chopped red onion. Drizzle with lemon juice and zest, then season with additional salt and pepper to taste. Toss gently to combine.

Serve: To assemble the bowls, start with a base of fresh arugula or spinach, then top with a generous portion of the pesto couscous mixture. Garnish with extra pine nuts or Parmesan if desired.

Chill: These bowls can be enjoyed immediately, but for a more refreshing experience, refrigerate for at least 30 minutes before serving to let the flavors meld.

Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings