There are salads you make because you should eat a salad, and then there are salads you make because you actually want to eat the salad. This is very much the second kind. The latter.
This Pesto Couscous Salad is made with fluffy pearl couscous, juicy cherry tomatoes, creamy feta, fresh basil and the most delicious homemade basil pesto. It’s bright, fresh, herby, a little salty, and completely addictive in that I’ll-just-have-one-more-bite kind of way.
And look at those tomatoes. I mean, honestly. This is basically summer showing off.
The beauty of this couscous salad is that it feels fancy enough to serve at a dinner party but is ridiculously easy to throw together for lunch. It also holds up beautifully in the fridge, which makes it one of those recipes you can make once and happily eat for several days.
And if you’re bringing something to a BBQ, picnic or potluck dinner? This is the one.
Why You’ll Love This Pesto Couscous Salad:
It’s incredibly easy. Once the couscous is cooked and your pesto is ready, you’re basically tossing everything into a bowl.
It’s packed with fresh flavor. Fresh basil, sweet tomatoes, garlicky pesto, lemon and salty feta make every bite taste like summer sun.
It’s beautiful. This is one of those recipes where the presentation does half the work for you. The rainbow of tomatoes and bright green basil makes it almost too pretty to eat. Almost.
It’s perfect for meal prep. Pearl couscous holds up well in the refrigerator, and the flavors actually get better as they hang out together.
Let’s talk about the pesto because this is where the magic happens.
The classic pesto formula is beautifully simple: fresh basil, garlic, pine nuts, Parmesan and extra-virgin olive oil. Toasting the pine nuts adds another layer of flavor, while lemon juice gives the pesto a little brightness. Those are the elements that repeatedly show up in well-regarded classic pesto recipes.
For this salad, I like the pesto slightly brighter and looser than a pesto you’d traditionally toss with pasta.
Pesto Couscous Salad with Tomatoes & Feta
Homemade Basil Pesto
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1 garlic clove
- 1/3 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- Freshly cracked black pepper, to taste
The lemon is optional in a traditional pesto, but I would absolutely keep it here. It cuts through the richness of the olive oil and Parmesan and makes the entire couscous salad taste fresher and brighter.
For the Couscous
- 1 1/2 cups dry pearl couscous
- 2 cups cherry or grape tomatoes, halved
- 3/4 cup crumbled feta cheese, I recommend sheep’s milk feta over goat milk
- 1/2 cup fresh basil leaves
- 1/2 cup to 1 cup of the homemade basil pesto
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Sea salt and freshly cracked black pepper, to taste
- A pinch of red pepper flakes if you like a little heat (optional)
How to make this Pesto Couscous Salad
1. Make the pesto. Add the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt and pepper to a food processor.
2. Pulse several times until everything is finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You want it creamy and spoonable—not so thick that it becomes a pesto mud brick.
Cook the Pearl Couscous
Cook the couscous according to the package directions until al dente. Don’t overcook it. Nobody wants couscous salad with the texture of porridge or oatmeal. Drain and allow it to cool to room temperature.
Dress the Couscous
Transfer the cooled couscous to a large bowl. Add the pesto, olive oil, lemon juice and lemon zest. Toss well so every little pearl gets coated in that gorgeous basil pesto.
Add the GOOD Stuff
Add the cherry tomatoes, feta and fresh basil. Gently toss everything together. Taste and season with additional salt, pepper or lemon juice if needed.
Garnish and serve.
Top with extra feta, fresh basil, a drizzle of pesto and a little extra-virgin olive oil.
MY NUMBER 1 PESTO STORAGE TIP: Add a thick layer of olive oil at the top, right before sealing the jar or glass tup. It keeps it moist and preserves the vibrant green.
Enjoy every bite!
By: Aleyda | The Dish On Healthy
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