Main image of Quick Pesto Couscous Salad

Quick Pesto Couscous Salad

10 min




One-bowl / one-pot

Easy, quick, and delicious: words that perfectly describe this couscous salad! It's also an incredibly versatile recipe, so adjust to your own taste by using red pesto, or bell pepper instead of cucumber, different herbs, or add some lemon juice. Anything goes!



10 min


10 min


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  • 1 cup (173 g)
  • ½
    vegetable bouillon cube, crushed
  • 1 cup (240 mL)
    boiling water
  • 1 cup (149 g)
    cherry tomatoes
  • ½
  • ⅓ cup (50 g)
    kalamata olives
  • 3.1 oz (90 g)
  • 3 Tbsp (4 g)
    fresh basil (optional)
  • 3 Tbsp (6 g)
    fresh mint leaves (optional)
  • 3 Tbsp (3 g)
    fresh parsley (optional)
  • ¾ cup (148 g)
    cooked brown lentils
  • ¼ cup (22 g)
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  1. To a large bowl, add the couscous, crush in the bouillon cube and pour the boiling water on top. Give it a mix, cover with a plate and set aside.
  2. In the meantime, chop the veggies, olives and feta into bite-sized pieces, and finely chop the herbs.
  3. Coming back to the large bowl with couscous, remove the plate and use a fork to “fluff” the couscous.
  4. Add the veggies, feta, herbs, lentils and pesto to the bowl with couscous, give it a mix and enjoy!


  • The couscous salad can be stored in an airtight container in the fridge for up to 3 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 40%

uncooked couscous

Proteins 18%

vegan feta

cooked brown lentils

Fruits & Veggies 42%

cherry tomatoes


kalamata olives

fresh basil

fresh mint leaves

fresh parsley

No significant sources of calcium

kalamata olives

vegan feta

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Sarolta - May 20, 2022, 10:02 a.m.

I really liked the recipe, but I had to use much more pesto and some lemon juice as well because without those it didn't have much taste, even though I used all the herbs too.

Charlotte - May 18, 2022, 8:16 p.m.

I swapped the couscous for quinoa as its naturally gluten free and the salad was absolutely delicious! I made the PUL feta for it too which is always a big hit. I can tell this will be a go-to salad to make this summer as it involves someone my favourite things!

PUL Team - May 19, 2022, 1:58 a.m.

Woohoo! Thanks, Charlotte, it means so much 😃

Rose - May 17, 2022, 4:55 a.m.

Made this for lunch today, was a hit with my omnivore parents. I subbed elbow macaroni for couscous and chickpeas for lentils and it was still tasty.

PUL Team - May 18, 2022, 3:48 a.m.

We're so thrilled it was enjoyed, Rose!

Angela - May 14, 2022, 8:24 a.m.

This looks amazing! I’ve been looking for different ways to make couscous!
Would this last in the fridge for meal prep or would you recommend the ingredients be kept separate from each other until serving?

PUL Team - May 15, 2022, 12:41 a.m.

Hey Angela, we find this one stores best in the fridge in an air-tight container for up to 3 days. If you can keep at least the cucumber and tomatoes separate, it'll ensure they stay crunchy, but it's definitely not necessary. Enjoy! 😊

Johanna - May 13, 2022, 3:19 p.m.

Can I use amaranth instead of couscous? And how much?

PUL Team - May 14, 2022, 10:44 p.m.

Hey Johanna, yes you can use an alternative grain such as amaranth if desired. Typically around 1 cup amaranth to 1 ½ cups water for a pilaf like texture is used 🙂