Coarse kosher salt and freshly ground black pepper
Fresh parsleyfinely chopped (optional)
In a 2 quart saucepan, bring vegetable stock to a boil. Add the couscous, cover, reduce the heat to a simmer, and cook until tender, 10-15 minutes. Drain off any remaining water and allow to cool to room temperature.
In a small pan, toast pine nuts over medium heat, shaking the pan frequently, until lightly browned and fragrant, about 5 minutes.
In a large bowl, combine cooked couscous, spinach, grape tomatoes, lemon zest, pistachio pesto, pine nuts, and salt and pepper to taste. Serve at room temperature or refrigerate until ready to serve. Garnish with fresh parsley if desired.