Tomato Basil Pearl Couscous Salad

• Vegan

• Produce

  • 2 cups Cherry tomatoes
  • 2 tbsp Chiffonade of basil
  • 1/8 tsp Garlic powder
  • 1/4 tsp Lemon peel, dried

• Pasta & Grains

  • 1 uncooked 1 cup uncooked pearl Couscous

• Baking & Spices

  • 2 tbsp Balsamic glaze
  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Almonds, raw
  • 1/4 cup Walnuts, raw

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 cup uncooked pearl couscous
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 teaspoon dried lemon peel
• 2 cups halved cherry tomatoes
• 1/4 cup roughly chopped raw walnuts
• 1/4 cup roughly chopped raw almonds
• 2 tablespoons chiffonade of basil (basil leave sliced thin)
• 2 tablespoons balsamic glaze*

Directions

• Cook the couscous according to package directions.
• Meanwhile, whisk the oil, salt, pepper, garlic powder, and lemon peel together in the bottom of a large bowl. Add the tomatoes and toss well.
• Once the couscous has finished cooking, rinse with cold water and set aside to cool to room temperature.
• When cool, add the couscous and nuts to the bowl and toss well to coat. Fold in the basil and drizzle the balsamic glaze over the top.