Warm Pearl Couscous with Charred Zucchini, Basil Pesto, and Toasted Walnuts

A warm salad that is vibrant and satisfying without feeling heavy. Charred zucchini brings smoky sweetness, pearl couscous becomes silky when tossed warm with pesto, and toasted walnuts add the crunch that ties everything together.

Ingredients

• 1 cup pearl couscous
• 2 cups water or broth
• 3 medium zucchini, sliced
• 3 tablespoons olive oil
• Salt and pepper
• 1 cup basil pesto
• 1 teaspoon lemon zest
• ½ cup toasted walnuts, chopped

Instructions

Bring the couscous and water to a simmer in a saucepan. Cook until the couscous is tender and the liquid is absorbed, about 8 to 10 minutes. Fluff with a fork.

Heat a large skillet over medium high heat. Add olive oil. Place the zucchini slices in a single layer and cook until deeply charred on one side, about 3 minutes. Flip and cook two more minutes. Season with salt and pepper.

In a large bowl, combine the warm couscous with the pesto. Add the charred zucchini, lemon zest, and most of the walnuts. Toss gently. Taste and adjust seasoning.

Transfer to a serving bowl and finish with the remaining walnuts.

What I Cook This With

• Nonstick skillet that chars zucchini easily

• Saucepan that cooks couscous evenly

• Walnut chopper for quick prep