Pearl Couscous with Roasted Veggies and Basil Pesto

Pearl Couscous with Roasted Veggies and Basil Pesto

It’s been a busy week around here. Yesterday we drove up the coast to Cannon Beach to visit with friends. "S" is a fantastic gardener, cook and canner so you can only imagine the great time we had. She gifted us a fabulous jar of her current and raspberry jam, which we enjoyed this morning on toast. What makes this jam even more special is that she grows her own berries.

I love this dish and the fact that it is so versatile. I purposely left the title ambiguous. In the end I felt that the word “veggies” opens up the recipe to more seasonal eating. As you can imagine the base of pearl couscous will go with most any vegetable. Next time I will prepare this with slow cooked cherry tomatoes, garlic and maybe some arugula. Normally I prepare pearl couscous like rice, but this time I lightly toasted them in olive oil first to give them a slight nutty flavor. A drizzle of pesto before serving adds even more beautiful color and a nice flavor punch. If you have access to fresh herbs this time of year try making your own, it’s the best way to go.

Pearl Couscous with Roasted Veggies and Basil Pesto

Author: Cheri

Pearl Couscous with Roasted Veggies and Basil Pesto

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup pearl couscous
• 1 ½ cups water
• 1 small eggplant, sliced lengthwise
• 1 medium zucchini, sliced lengthwise
• 1 medium summer squash, sliced lengthwise
• 1 cup packed basil
• ¼ cup pine nuts
• ¼ cup Parmesan cheese
• 1 clove garlic, minced
• 1/2 lemon, juiced
• 1/4 cup olive oil
• 2 tablespoons water
• Salt and pepper

INSTRUCTIONS:

1. To Cook Pearl Couscous: heat olive oil in a medium sized sauce pan add 1 cup pearl couscous and stir until lightly browned about 5 minutes. Add water, and bring to a boil, simmer and cover about 8 to 10 minutes. Remove from heat and spread on a large baking sheet to cool, serve warm or at room temperature.
2. You can grill or roast the veggies, this time I roasted them for roughly 25 to 35 minutes with a little olive oil, salt and pepper. While in the oven make the pesto.
3. To Make The Pesto: Place the basil leaves, pine nuts, garlic, lemon juice and Parmesan into the bowl of a food processor and pulse. Scrape down the sides with a rubber spatula. While the food processor is running, add the olive oil in a steady stream. Salt and pepper to taste.
4. To Put Dish Together: Spoon couscous on serving platter, cut veggies into bite size pieces and place on top, drizzle with pesto. Enjoy!

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