Couscous with Arugula Asiago Pesto and Herb Roasted Tomatoes

I could go on for hours about my deep love for couscous based meals. To me, they’re just the best!

This one was our supper Sunday night.

Bright, fresh, and just oozing with natural beauty, this little couscous dish is a total knockout!

The tomatoes are a bit of a time suck; they have to roast for an hour, but you can use that time to get everything prepped and ready to roll. Score.

Plus,  if you’ve ever eaten a roasted tomato, you know it’s worth the wait. Especially when they’re roasting slowly with bright rosemary, thyme, and garlic.

While the tomatoes are in the oven getting all deep in flavor and dreamy, we’re going to boil some water for our couscous, toss it in, let it sit for 5 minutes, and then toss it in some lovely olive oil.

NOW! It’s time to PESTO - arugula and asiago style.

These two bold ingredients give this gorgeously green and classic sauce such… personality.

I’m currently having a moment with arugula, so don’t be surprised if you see me going a little overboard with it this month.

Once your couscous is cooked, your pesto is prepped, and your tomatoes are finished roasting down to their full potential, all you need to do is give everything a quick toss together in a large skillet over medium heat for about 5 minutes, top with a good sprinkle of cheese, and get down!

It’s an epic flavor explosion for your mouth, my friends.

Couscous with Arugula Asiago Pesto and Herb Roasted Tomatoes - Baker by Nature

Serves 4-6

For the tomatoes:

1 cup grape tomatoes, cut in half

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 clove garlic, finely minced

4 cloves garlic, unpeeled

Preheat oven to 300 degrees (F). Toss tomatoes with oil, herbs, and minced garlic. Pour mixture into a baking dish (or skillet) and nestle unpeeled garlic cloves into the mixture before placing in the oven. Roast the tomatoes for about an hour, removing the garlic cloves at the 30 minute mark.

For the couscous:

2 cups plain couscous

1 teaspoon salt

2 tablespoons olive oil

Bring one cup of water to boil, add couscous, stir, remove from heat and let sit for 5 minutes. Stir in olive oil and set aside.

Arugula Asiago Pesto:

2 cups arugula leaves

4 cloves roasted garlic (the ones you roasted with the tomatoes)

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

Juice of one lemon

1/2 cup olive oil

1/2 cup grated asiago cheese

Place peeled roasted garlic, arugula, salt, pepper, and lemon juice in food processor and pulse a few times before slowly adding the olive oil while pulsing on low. Transfer the mixture into a bowl and stir in the asiago cheese.

In a large skillet over medium heat combine the couscous, roasted tomatoes, and pesto. Stir to combine and warm for 3-5 minutes before plating. Serve with cheese.

About bakerbynature

Hi, I'm Ashley! The baker, writer, and photographer behind this blog. Welcome.
This entry was posted in Uncategorized. Bookmark the permalink.

63 Responses to Couscous with Arugula Asiago Pesto and Herb Roasted Tomatoes

  1. I love the look of this. The couscous seems to be taking on the green of the pesto. And roasted tomatoes? Oh yes please!

  2. Kathryn says:

    For some reason, I hardly ever make couscous but this sounds so utterly delicious that I need to change that pronto!

  3. I just roasted tomatoes for the first time recently, and they were great. But I didn’t add any seasonings. I will have to do that next time! I can only imagine how it would enhance the flavor. Yum!

  4. The Asiago in the pesto is brilliant. I can smell it now!

  5. i can’t believe i’ve never thought to mix pesto with couscous. it looks so fresh & delicious!

  6. Oh goodness! What a great combination of ingredients! I wish I was eating that right now!!

  7. Absolutely GORGEOUS photos Ashley. This recipe looks amazing too! Well done. This is one of my favorites of yours yet!

  8. Seriously? Is there any one who doesn’t like pesto? Even kids do! Pesto-anything, to me, is a winning flavour! Love how you added it to couscous – it really elevates the salad! And yes, uh-huh, sweet sweet sweet roasted tomatoes! Where’s my fork???

  9. So, I didn’t think I liked couscous, but one look at those photos, and you are making me a believer!

  10. this recipe screams summertime! I’m heading over with a bottle of wine right now. Save some for me!

  11. This meal sounds exactly what I have been craving for dinner tonight. Something simple and quick but with loads of flavor. By the way, gorgeous pictures!

  12. This is one gorgeous dish, Ashley! I love that it’s rich and full of different flavors and textures. Win all the way!!

  13. I believe I died at the ‘arugalo asiago pesto’ and must be revived by this couscous being stuffed in my face right now. OH MY GOSH.

  14. Oh my goodness, roasted tomatoes are my JAM. Love love love them (especially in pesto couscous, yes please)!

  15. I LOVE couscous! It is so versatile! This recipe looks awesome, can’t wait to try :D

  16. Joyti says:

    My life is sadly lacking in couscous based meals. Whenever I make one, I gobble it right up though. And this one is indeed a natural beauty – it sounds so tasty and fresh and looks so colorful.

  17. Jenny @ BAKE says:

    These photos are absolutely beautiful!

  18. Carol says:

    I love your recipes! Would it be possible to include the nutritional information for them? Thanks!

  19. mmm I was just telling Kevin that we need a new recipe using our quinoa. :) Perfect timing my friend. This is gorgeous. I love your photos.

  20. Hi Ashley, what is asiago exactly. I assume its another hard Italian cheese. Your couscous looks lovely as a side, but we have a major problem with couscous at home after a trip to Morocco last year. We had my rabbit tagine last night

    Do you have a recommendation of a couscous side. We just had basmati rice.

  21. Ooooh, I love all the flavors you’ve combined here!! I’ve never made couscous before, I think that needs to change!!

  22. I love this! I just made pesto and the entire time I thinking about how great arugula would be. Beautiful :)

  23. Caroline says:

    Oh giiiiirl, this looks incredible! I love the shot of the tomatoes roasting in the pan. Hope you’re having a great week…we’re half way there! xoxo

  24. I love couscous….
    This looks fabulous … I am specially loving the pesto! Asiago cheese in pesto just brilliant… YUM

  25. Wendy says:

    Pesto with no nuts is my kind of pesto! This looks absolutely delicious!

  26. Suzie says:

    The dish looks so pretty! I can only imagine the taste…yum!! You can post all you want about arugula, it’s one of my favorites too :) The pesto you created…to die for!!

  27. I am so going to make this. I’m a big fan of couscous too and roasted tomatoes are always worth the extra time in my book. :)

  28. Two words: Flavor. Explosion. Yum!

  29. This look amazing – I love all of the fresh herbs!

  30. Such beautiful colours and everything looks so fresh. I adore pesto. I had it on my toast this morning and with pasta last night. Yum :)

  31. The combo of flavors in this dish sound awesome. I love the colors, too. Pesto is awesome!

  32. What a coincidence! I have been looking to do more with couscous and pesto was something I was considering just a few hours ago when I mixed my spicy cilantro-spinach pesto with rice for dinner. Yours looks so gorgeous I am even more motivated :)
    Happy to meet you through Tutti-Dolci!

  33. Joanne says:

    Roasted tomatoes are the best! As is pesto. this is one tasty meal!

  34. Katie says:

    Ummm yes please! I love everything about this recipe!

  35. Love Arugula – and I eat tomatoes almost every day. They are my thing! This is a perfect dish!

  36. A salad after my own heart. My new fellow is cooking me dinner tonight, and I’d be really happy if this is what he served! Love every single ingredient here.

  37. It’s like magic how green everything becomes! And totally agreed on roasted tomatoes- I am a tomato hater 90% of the time, except when those puppies are roasted!

  38. Amy Tong says:

    I love Couscous too! They are so easy to prepare and make the best weeknight meal. I love yours! Those red and green are so vibrant and pretty. :)

  39. Gourmantine says:

    I agree with you, couscous is incredible and offers so many possibilities, you could have it every day in different dished and never get bored with it!

  40. Monet says:

    Hi Ashley! This looks gorgeous. I love the green hue of the couscous. How brilliant to use pesto! Thank you for sharing with me. What a bright start to my morning. A cup of tea and your blog makes for a good Friday! Have a wonderful weekend, my friend!

  41. Juliana says:

    Oh! I love the idea of all the green in this couscous dish…not only pretty but very healthy as well.
    Have a wonderful weekend my dear!

  42. CCU says:

    This dish looks incredible my friend, so much greens and awesome vegetables :D

    Choc Chip Uru

  43. I knew I should have grab a bag of couscous today in the store! Ugh! Next time! This dish sounds fabulous, Ashley!

  44. I love basil, spinach or kale pesto, but haven’t tried arugula. Can’t wait to but some and try it. Thanks for the idea.

  45. Over the weekend I had very similar dish at a restaurant and to my surprise, my children ate couscous for the 2nd time (first time they didn’t like it, so this was their 2nd time) and LOVED it. What a surprise to see you posted this. I’m going to give it a try. How exciting!

  46. Pesto’s are so versatile these days — Love the added caramelized roasted garlic. Mmmmm :)

  47. Shaila says:

    You can substitute the couscous with cauliflower rice if you’re trying to do low carb. The cauli-rice looks and has the feel of couscous.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>