Description
A healthy and flavorful one-pan couscous dish cooked with fresh tomatoes, garlic, basil, and pesto, topped with melted mozzarella and optional Parmesan for a quick and delicious meal.
Ingredients
Vegetables & Herbs
- 1 1/3 cups tomatoes, chopped
- 2 garlic cloves, minced
- Fresh basil leaves
Grains & Dairy
- 1/2 cup couscous
- 1/2 cup mozzarella cheese
- Parmesan cheese (optional, to taste)
Condiments
- 1 Tbsp green pesto
Instructions
- Prepare Ingredients: Chop the tomatoes and peel and mince the garlic cloves to have them ready for cooking.
- Cook Tomatoes: Heat a non-stick pan over medium-high heat, add the chopped tomatoes, cover with a lid, and cook for 2 minutes. Press the tomatoes down gently to release their juices and create a base tomato sauce.
- Add Couscous: Add the couscous and 2 tablespoons of water to the pan. Reduce the heat to medium, cover again, and cook for 6-7 minutes. Stir occasionally to prevent sticking, allowing the couscous to absorb the tomato sauce and soften.
- Mix in Pesto and Garlic: Stir in the green pesto and minced garlic. Continue cooking until the couscous is fully cooked and the garlic is fragrant, about 1-2 more minutes.
- Add Cheese and Season: Stir in the mozzarella cheese, letting it melt into the warm couscous mixture. Taste and add salt if needed, although it may not be necessary.
- Serve: Plate the couscous and garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired. Serve warm.
Notes
- Keep stirring occasionally when cooking the couscous to prevent burning or sticking.
- You can substitute mozzarella with any melting cheese if preferred.
- Adjust the amount of pesto according to taste preference.
- To make it vegetarian, ensure the pesto and cheese are vegetarian-friendly.
