How to make:
Pesto Couscous Salad
Whip up this colorful Pesto Couscous Salad for an easy lunch or dinner packed with fresh vegetables, whole grains and beans. It’s done in under 30 minutes! (vegan)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Author:
Yield:
4 1x
Ingredients
- 1 cup whole wheat couscous
- ½ avocado
- 1 cup fresh basil, packed
- ¼ cup walnuts
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- Juice of 1/2 lemon
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 15-ounce can white beans, drained and rinsed
- 1 cup cherry or grape tomatoes, halved
- 1 cup cucumber, chopped
- ½ large bell pepper, diced
Instructions
- Cook couscous according to package directions. Drain; add to a large bowl.
- While the couscous is cooking, prepare the pesto. To the bowl of a food processor, add avocado, basil and walnuts. Pulse until the basil is finely chopped and the walnuts resemble coarse sand. While pulsing, slowly drizzle in the olive oil. Add nutrition yeast, lemon juice, garlic, salt and pepper; process until smooth with a little texture.
- To the couscous, add pesto, white beans, tomatoes, cucumber and bell pepper. Mix until ingredients are well combined.
- Serve immediately. Store in the refrigerator for up to 5 days.
Notes
Feel free to sub any whole grain for the couscous.
Find it online: https://www.emilieeats.com/pesto-couscous-salad/