Basil pesto couscous

Tonight was a simple dinner, being that is a Tuesday night, Meg is studying for a final and it feels like it should already be Thursday (you know the kind of week in the office I am talking about).  Why not jazz up a simple dinner with a delicious twist on a side dish?  Adding a quick, easy and fresh pesto to couscous is a great way to make a quick weeknight dinner feel like something special.

Ingredients

• 1 cup of tricolor Israeli couscous
• 1 1/4 cups of water
• 1 tablespoon of extra virgin olive oil
• 2 tablespoons of grated Parmesan cheese
• a bunch of basil
• a handful of pine nuts
• 1/4 cup of mayo
• extra virgin olive oil
• salt
• pepper

For the couscous, add 1 tablespoon of extra virgin olive oil into a small pot and heat over medium-low heat.  Add the couscous and toast for 2-3 minutes, until slightly brown.  Turn down the heat and slowly add the water.  Add a pinch of salt and bring to a low boil.  Stir, cover, and cook for 10 minutes.

For the pesto, combine basil, mayo (about 1/4 cup), salt, pepper, pine nuts in a food processor.  Blend until chopped and incorporated.  Pour in a little extra virgin olive oil and blend.  Add more oil if needed to get the desired consistency.  Season with salt and pepper.

Once the couscous is done cooking, add Parmesan cheese and stir.  Add the pesto and stir to coat.