30-Minute Roasted Cherry Tomato and Pesto Couscous

Name: 30-Minute Roasted Cherry Tomato and Pesto Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) cherry tomatoes, halved, halved; 3 tablespoons (45 ml) extra-virgin olive oil; 3 garlic cloves, thinly sliced, thinly sliced; kosher salt and freshly ground black pepper, to taste; 1½ cups (260 g) pearl couscous; 2¼ cups (540 ml) vegetable or chicken broth; ½ cup (130 g) fresh basil pesto; ⅓ cup (50 g) pine nuts; 1 teaspoon (3 g) fresh lemon zest, finely grated (optional); ½ cup (50 g) Parmigiano-Reggiano, finely grated, finely grated (optional)

From the MyKitchenBank Kitchen

Jewel-bright roasted cherry tomatoes with fragrant basil pesto tossed through fluffy couscous. The tomatoes collapse and release their sweet, concentrated juice while the nuts turn golden. A quick, elegant side dish that brightens any meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings (about 4 cups)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 425°F (220°C)
Have your couscous, broth, and pesto ready before you start roasting
Use fresh basil pesto if available; jarred works but fresh tastes brighter

1
Roast tomatoes and garlicOven 425°F / 220°C
- Toss the halved cherry tomatoes and sliced garlic with 3 tablespoons (45 ml) olive oil, a generous pinch of salt, and a few grinds of black pepper.
- Spread them on an 18×13-inch (46×33 cm) baking sheet in a single layer.
- Roast at 425°F (220°C) for 12–15 minutes, stirring once halfway through, until the tomatoes are blistered, some are split, and the garlic is soft and lightly golden.
+ Show details− Hide details
Ready when: Tomatoes blistered with split skins, garlic softened and golden
Tip: Don't overcrowd the pan; give the tomatoes space so they roast rather than steam. Stir once for even browning.
2
Toast pine nuts and set aside
- While the tomatoes roast, warm a medium pot over medium heat.
- Add the pine nuts and toast for 2–3 minutes, shaking the pan often, until fragrant and light golden.
- Transfer to a small bowl and set aside; reserve the pot for the couscous.
+ Show details− Hide details
Ready when: Pine nuts fragrant and light golden brown
Tip: Watch carefully—pine nuts burn quickly. Dry-toasting them before cooking the couscous intensifies their flavor.
3
Cook couscous in broth
- In the same pot, bring 2¼ cups (540 ml) broth to a boil over medium-high heat.
- Stir in the 1½ cups (260 g) couscous and a small pinch of salt.
- Return to a boil, then remove from heat, cover with a lid, and let sit for 5 minutes until the broth is fully absorbed and the couscous is tender.
+ Show details− Hide details
Ready when: Couscous plump, all broth absorbed, tender grains
Tip: Don't stir the couscous as it sits; it becomes fluffy if left undisturbed. Pearl couscous takes slightly longer than regular couscous, so don't rush this step.
4
Fluff couscous and fold in pesto
- Fluff the couscous with a fork.
- Pour in the ½ cup (130 g) basil pesto and fold gently until the pesto is evenly distributed and the couscous turns a light green.
- Taste and adjust seasoning with a pinch of salt and pepper if needed.
+ Show details− Hide details
Ready when: Pesto evenly distributed, couscous uniformly tinted green
Tip: Fold gently so the couscous stays fluffy—don't mash or stir vigorously. Cold pesto will slightly cool the couscous, which is desirable.
5
Combine and garnish
- Transfer the pesto couscous to a serving platter or bowl.
- Top with the roasted tomatoes and garlic, drizzle with any pan juices from the baking sheet, and scatter the toasted pine nuts over the top.
- If using, add the lemon zest and grated Parmigiano-Reggiano.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Dish assembled and ready to serve
Tip: Save the pan juices from the roasted tomatoes—they're liquid gold. Drizzle them over the couscous for extra flavor.

Good to know

Tips

Fresh basil pesto tastes brightest—if you have the time, make it by hand with fresh basil, garlic, pine nuts, Parmigiano-Reggiano, and olive oil rather than using jarred. It takes 5 minutes and makes a difference.
Serve this warm or at room temperature, making it perfect for picnics, lunch boxes, or as a side to grilled fish, chicken, or vegetables.
The roasted tomatoes release their juice as they cool, so if serving later, pour the collected juices over the couscous just before serving to keep it moist and flavorful.
To make this vegan, skip the Parmigiano-Reggiano and use a plant-based pesto (or make one without cheese), or stir in a handful of fresh baby spinach for earthiness instead.

Make ahead

Roast the tomatoes and garlic up to 1 day ahead; store covered in the fridge. Cook the couscous and make the pesto mixture up to 2 hours ahead. Combine everything just before serving so the couscous stays fluffy.

Storage & reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The dish is best served at room temperature or gently reheated in a skillet over low heat with a splash of broth. Freezing is not recommended as the pesto and roasted tomatoes lose their bright character.

Substitutions

fresh basil pesto → sun-dried tomato pesto or arugula pesto. Use the same amount. Sun-dried tomato pesto adds earthiness; arugula brings a peppery bite. Both work beautifully with roasted cherry tomatoes.
pine nuts → sliced or slivered almonds, or toasted walnuts. Toast them the same way. Almonds are milder; walnuts add a subtle bitterness that complements pesto well.
pearl couscous → farro, orzo, or quinoa. Use the same amount by weight. Farro and orzo take slightly longer to cook; quinoa absorbs less liquid—reduce broth to 2 cups (480 ml).
vegetable or chicken broth → water or chicken broth. Water is neutral; chicken broth adds richness. The dish works equally well with either.