In a medium saucepan, combine 1¾ cups of water and 1 teaspoon of kosher salt. Bring the mixture to a vigorous boil over medium-high heat.

Once boiling, stir in 1½ cups of pearl couscous, ensuring it is well-distributed. Cover the saucepan with a lid, then reduce the heat to low and let it simmer for about 10 minutes.

While the couscous simmers, grab a dry skillet and set it over medium heat. Add ¼ cup of pine nuts and toast them for 2-3 minutes, stirring frequently until they turn golden brown.

Once the couscous is cooked, remove it from heat and fluff it gently with a fork. Stir in ½ cup of pesto, ½ cup of grated Parmesan cheese, and 1 teaspoon of lemon zest.

Transfer the vibrant Pesto Couscous to a serving bowl, and top it with the toasted pine nuts, more Parmesan, and a sprinkle of fresh basil leaves. Serve warm.