Pesto Pearls

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 10m


2 cups Artisan Grains Pearl Couscous
3 cups of water
1 pint of grape tomatoes, halved
1/2 of a large red onion, finely diced
1 large bunch of basil (approx. 10 stems)
1/2 cup olive oil
2 fresh lemons, juiced
sea salt
fresh ground black pepper
grated parmesan cheese (optional)


Step 1

Bring salted water to boil in a medium saucepan with a lid. When water is boiling, stir in couscous, allow it to come back to a rolling boil and cook for two minutes, stirring occasionally, then cover and remove from heat, and allow it to sit covered for 10 minutes. Remove the lid, test if it’s done (if it still is too crunchy, replace the lid and wait a few more minutes), and fluff the couscous with a fork. Place in a large bowl, cover and refrigerate for at least 1 hour.

Step 2

In a food processor or blender, place the basil leaves, lemon juice, and olive oil (feel free to adjust amount to your taste) and pulse for 1-2 minutes. Open up the lid and add salt and pepper to taste. Remove cooled couscous from the fridge and stir in the pesto. Add onions and tomatoes and stir until all of the couscous is coated with pesto and all of the onions and tomatoes are uniformly integrated.

Step 3

Will keep for 2 days in a covered container in the fridge

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