Pearled Couscous with Pesto and Sundried Tomatoes (4 ingredients!)

I hesitated calling out the fact that this is a "4-ingredient" dish because flavors explode out of that bowl! Tender balls of semolina pasta, tossed with creamy basil pesto and dotted with chewy-sweet sundried tomatoes. This dish POPS! And, thanks to the pesto, each bite is rich with basil, toasted pine nuts and parmesan cheese - the perfect partners for sundried tomatoes.

And get this: This dish is ready in less than 20 minutes! I served it as a side dish, but it most certainly works as a main dish meal. I also served it hot, but it's equally awesome served room temperature and chilled. In fact, stash some in an airtight container and send it off for work/school the next day!

About the couscous: I chose "pearled" couscous because I consider the balls of pasta more substantial than traditional couscous. That said, you can also use the smaller balls of traditional couscous.

Pearled Couscous with Pesto and Sundried Tomatoes (4 ingredients!)

1 cup dry pearled couscous
1 tablespoon olive oil
2 tablespoons prepared basil pesto
1/2 cup minced oil-packed sundried tomatoes
Salt and ground black pepper
Fresh parsley leaves for serving

In a medium saucepan, combine 2 1/2 cups water, couscous and olive oil. Set the pan over high heat and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 to 12 minutes, until the couscous is tender and the liquid is absorbed. Remove the pan from the heat and fold in the pesto. Fold in the sundried tomatoes.
Season to taste with salt and pepper. Serve warm, room temperature or chilled with parsley leaves scattered over top.
Serves 4