Pesto Couscous
There’s few things in life which won’t be improved by a quick dollop of pesto, and this couscous certainly isn’t one of them! This is the super simple, super quick, super delicious dish you’ve been looking for. Making your own pesto is simple-as but if you can’t be bothered, you could easily use a jar from the shops instead.
Serves
Ingredients
For the pesto
<item-todo-done>1 garlic clove<item-todo-done><item-todo-done>100g pine nuts<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>20g Nooch<item-todo-done><item-todo-done>50ml extra virgin olive oil<item-todo-done><item-todo-done>60g fresh basil<item-todo-done>
For the couscous
<item-todo-done>150g couscous<item-todo-done><item-todo-done>125g pesto (see above, or shop bought)<item-todo-done><item-todo-done>350ml boiling water<item-todo-done>
To serve
<item-todo-done> Few shavings plant-based parmesan (optional)<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done> basil leaves<item-todo-done><item-todo-done> lemon juice - squeeze of<item-todo-done><item-todo-done>50g hummus<item-todo-done><item-todo-done> mixed seeds to serve<item-todo-done><item-todo-done> drizzle of good quality olive oil<item-todo-done>
Before you start
Food processor | Mixing bowl | Heatproof Jug | Small frying pan | Airtight container
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)
**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
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
**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