Pesto Couscous

Pesto Couscous

Honestly, this pesto couscous is one of those recipes we keep coming back to again and again. There's something about a proper homemade basil pesto, all garlicky and bright with lemon, that makes everything taste incredible. The couscous soaks it all up beautifully and you end up with something that feels really fresh and vibrant. We love this one because it comes together so fast but tastes like you've actually made an effort. Give it a go tonight, you won't regret it.

Cook: 20 min
Serves 2

Before You Start

  • Food processor
  • Mixing bowl
  • Jug
  • Frying pan
  • Pesto to refrigerate for 3-4 days (or use shop-bought)

Ingredients

  • 1 garlic clove
  • 100g pine nuts
  • Salt & pepper to taste
  • 20g Nooch
  • 50ml extra virgin olive oil
  • 60g fresh basil
  • 150g couscous
  • 125g pesto (see above, or shop bought)
  • 350ml boiling water
  • Few shavings plant-based parmesan (optional)
  • 1 tbsp balsamic vinegar
  • basil leaves
  • lemon juice - squeeze of
  • 50g hummus
  • mixed seeds to serve
  • drizzle of good quality olive oil

Method

1

Prepare the pesto

  • Rip the basil leaves from the stems as one bunch and add to the food processor
  • Halve the lemon and squeeze the juice into the food processor, catching any pips in your free hand
  • Peel the garlic and add to the processor along with the pine nuts, nooch, olive oil, salt and pepper
  • Blitz into pesto
  • Transfer half of the pesto into a container, refrigerate and eat within 3-4 days (cover with a layer of oil if you want to keep it for longer)
2

Prepare the couscous

  • Transfer the remaining pesto to the jug, pour in the boiling water and stir to combine
  • Add the couscous to the mixing bowl, pour over the contents of the jug, stir to combine, cover the bowl with a plate and leave to hydrate for 10 minutes
  • Mix in the frozen peas, and leave until the peas are defrosted (top up with a bit more boiling water if needed) and the couscous is fully hydrated
3

Prepare the toppings

  • Dress the rocket with a drizzle of olive oil, lemon juice, balsamic vinegar and plant-based parmesan shavings (if using)
  • Add the seeds to the frying pan and toast over a high heat until golden, then set aside in a bowl
  • Halve the cherry tomatoes
4

Time to serve

  • Fluff the couscous with a fork and spoon into two bowls
  • Sprinkle over the seeds
  • Add the tomatoes to the bowl
  • Spoon on the hummus
  • Add the dressed rocket, drizzle over some more balsamic vinegar and olive oil if you want, and serve immediately

Tips & Variations

  • Make a double batch of pesto: The recipe already has you doing this, and trust us it's worth it. Stash the other half in the fridge with a layer of oil on top and you've basically got a free lunch sorted for the next few days.
  • Toast your pine nuts: If you've got an extra two minutes, dry toast the pine nuts in a pan before they go in the processor. It brings out this lovely warmth and nuttiness that takes the pesto to another level.
  • Get the couscous right: Pour just-boiled water over the couscous, cover with a plate and leave it alone for five minutes. Fluff it up with a fork before you stir the pesto through and you'll get that lovely light texture rather than anything stodgy.

Why This Works

The trick here is making the pesto from scratch rather than reaching for a jar. Blitzing fresh basil with lemon juice, garlic, pine nuts and nooch gives you this really punchy, nutty sauce that store-bought stuff just can't touch. The nooch is the real secret weapon, it adds this deep savoury flavour that makes the whole thing taste way more indulgent than it actually is.