Easy Pesto Caprese Couscous.
Caprese couscous is going to be the easiest side dish you throw together all summer! Tomato, mozzarella and basil are tossed in a couscous salad with a big spoonflul of pesto swirled in. Quite dreamy! Simple, delicious and works with every summer meal.
Who doesn’t love caprese salad?!
This pesto caprese couscous is such a fabulous side dish – one you can make for your 4th of July cookout, make ahead for lunches for the week or simply prepare as a weeknight side dish. Pearl couscous is tossed with basil pesto, then topped with cherry tomatoes, fresh mozzarella and basil, making it a dish that fits just about any summer meal.
And it’s so easy! Did I mention you can easily make it ahead of time?!
There is no reason that you shouldn’t make it this weekend.
P.S. I first shared this dish as a sneak peek on my substack a few weeks ago! Loved seeing how many of you made it for memorial day. This would be ideal for the 4th!
Caprese salad is like s’mores for me. Or chocolate peanut butter. It’s such a fabulous combination – the tomatoes, basil and mozzarella is just so summery and tastes super nostalgic. And it’s lovely and neutral, meaning I can caprese-fy all the things and still have them turn out fantastic without being weird.
When it comes to the pesto, I believe my version is the best. It’s also very easy to make and you can do so a day or two ahead. That said – if you’re in a pinch, out of fresh basil or just don’t want to take the 15 minutes to make it, you can use your favorite store-bought pesto in this recipe.
Which is another reason that makes it so simple!
The pearl couscous cooks in less than 15 minutes. In those 15 minutes, you can chop up tomatoes, fresh basil and even some fresh mozzarella.
I like to let the couscous cool, because I do prefer this as a chilled salad. Heck, you could even make the couscous ahead of time so it fully cools down and is ready to go! It’s one of those recipes where my 10-minute meal prep can handle the entire dish. Aka, the best!
The fun part is stirring the pesto into the couscous. It may be easier to do when warm, so that’s always an option. But it’s not difficult once the couscous has cooled down either. Stir it in, until you have enough pesto-y flavor and it is a beautiful shade of green. The basil flecks are everything.
Then add the toppings! I slice cherry tomatoes in half. And! I bought the fresh mozzarella that is marinated with garlic and basil, so it gives it an extra little oomph. Lots of fresh basil ribbons are the final step and when I tell you… THAT’S IT.
Crazy right?
Embarrassingly easy and just perfect for a summer cookout.
Or my lunch!
Pesto Caprese Couscous
Pesto Caprese Couscous
Ingredients
- 3 cups cooked pearl couscous
- ½ cup pesto, plus more for drizzling
- 1 ½ cups chopped cherry tomatoes
- ⅓ cup chopped fresh basil
- 8 ounces fresh mozzarella pearls or balls, chopped into pieces
- kosher salt and pepper
Instructions
- This could not be easier and it is SUCH a hit! You can even use your favorite prepared pesto in a pinch.
- Cook the couscous according to the package directions. Let it cool, tossing with some olive oil spray to ensure it doesn’t stick together.
- Stir in the pesto until fully combined. You can add as much pesto as you’d like, so feel free to add more! Toss in the tomatoes, fresh basil and mozzarella. Toss well. Taste and season with salt, pepper and even more pesto if desired. The flavor here will depend mostly on how seasoned your pesto is. Don’t be afraid to add more salt, pepper or even garlic!
- This stays great in the fridge for up to 3 days.
Did you make this recipe?
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And the crowd goes wild!
