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Pesto Couscous Salad Recipe
Ash Tyrrell

Pesto Couscous Salad Recipe

I recently made this pesto couscous salad, and honestly, it instantly became one of my go-to meals. It’s light, refreshing, and packed with vibrant flavors that come together so effortlessly. I love how quickly it comes together, especially on busy days when I still want something homemade
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup couscous – Use fine couscous for a light fluffy texture that absorbs flavors well.
  • 1 cup boiling water or vegetable broth – Broth adds more depth than plain water.
  • 1/2 cup basil pesto – Fresh pesto gives the best flavor; avoid overly oily store-bought versions.
  • 1 cup cherry tomatoes halved – Adds sweetness and juicy freshness.
  • 1/2 cucumber diced – Use firm, fresh cucumber for crunch; avoid watery ones.
  • 1/4 cup red onion finely chopped – Adds a sharp bite; soak in water if you prefer milder flavor.
  • 1/4 cup olives sliced – Brings a salty, briny contrast.
  • 2 tbsp lemon juice – Freshly squeezed brightens the whole dish.
  • 2 tbsp olive oil – Use extra virgin for richer taste.
  • Salt to taste – Enhances overall flavor.
  • Black pepper to taste – Adds a mild kick.
  • Fresh basil optional garnish – Boosts aroma and presentation.

Method
 

  1. Start by placing couscous in a bowl and pouring boiling water or broth over it. Cover and let it sit for about 5 minutes until the liquid is absorbed. Once done, fluff it gently with a fork to separate the grains.
  2. While the couscous rests, chop your tomatoes, cucumber, onion, and olives. Keep the pieces small and even so every bite has a balanced mix of flavors. Fresh, crisp veggies make a big difference here.
  3. In a small bowl, combine pesto, lemon juice, olive oil, salt, and pepper. Stir well until smooth and well blended. This dressing is what ties everything together beautifully.
  4. Add the chopped vegetables to the fluffy couscous. Pour the pesto dressing over and gently toss everything until evenly coated. Make sure every grain gets that herby goodness.
  5. Let the salad sit for about 10–15 minutes so flavors can meld together. You can serve it chilled or at room temperature, depending on your preference.

Notes

  • I always use vegetable broth instead of water—it adds a richer flavor to the couscous.
  • I recommend letting the salad sit before serving; it really enhances the taste.
  • I like adding extra lemon juice for a brighter, fresher finish.
  • I prefer fresh pesto over store-bought—it makes a noticeable difference.
  • I sometimes add toasted nuts like pine nuts for extra crunch.