Pesto Couscous

The beauty of couscous lies in how quickly and easily it cooks. Just pour over boiling water and stand for a few minutes – it doesn’t get much easier than that! It also helps that it’s super comforting and filling as well.

Enough for: 2
Takes: 10 minutes
2 handfuls cherry tomatoes, halved
1 cup couscous
small bunch flat leaf parsley, leaves picked
large handful shaved parmesan
4-6 tablespoons pesto

1. Bring your kettle or some water to the boil.

2. Combine tomatoes and couscous in a heat-proof bowl. Season generously. Pour over 1 cup boiling water and 2 tablespoons extra virgin olive oil.

3. Cover with cling film. Stand for 2-3 minutes.

4. Fluff couscous with a fork and toss in parsley. Serve with parmesan and pesto on top.

Leftover Potential

Will keep for a week or so in the fridge but the parsley will wilt.

Variations

gluten-free – replace couscous with rice or quinoa. Instead of covering with water and standing, you’ll need to boil the grains for about 10 minutes or until tender. Drain then add tomato, parsley and serve with parsley and pesto on top.

carnivore – serve as a side to BBQ or roast chicken, pan fried fish or pork chops.

nut-free – replace pesto with basil oil.

vegan / dairy-free – Use a vegan pesto (whizz a bunch of basil, 1 clove garlic and 2 large handfuls of nuts until finely chopped then stir in 6-8 tablespoons extra virgin olive oil) and replace the parmesan with sliced almonds or brazil nuts.

different herbs – use mint or basil as well as or instead of the parsley. Baby spinach or other salad leaves could also be used.

more veg – add chopped bell peppers (capsicum) or frozen peas.

Waste Avoidance Strategy

cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little olive oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.

couscous – keep it in the pantry.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.

pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions.