Italian inspired couscous salad with slow roasted tomatoes
Ingredients
- 2/3 cup pearl couscous, uncooked
- 400 g cooked cannellini beans
- 2/3 cup edamame beans
- 400 g cherry tomatoes
- 2 shallots
- 2/3 cup chopped kalamata olives
- 2/3 cup grated parmesan cheese
- 1 avocado
- 1/2 lemon, juice
- 1 tbsp white balsamic vinegar
- olive oil
- salt & pepper
- 2 big handfuls fresh basil
- 1/4 cup toasted sunflower seeds
- 1/3 cup olive oil
- salt
Procedure
- Set oven to 150’C/300’F. Halve the cherry tomatoes and place on a baking tray lined with parchment paper. Drizzle with a little olive oil on top. Season with salt. Roast in the oven for 1 hour.
- Cook the pearl couscous according to the instructions on the packet. They should be soft with a slight bite. Set aside and let cool slightly.
- Meanwhile, make the pesto. Add basil, olive oil, sunflower seeds, and salt to a food processor. Pulse until you have a somewhat smooth pesto.
- Add cannellini beans, edamame, chopped kalamata olives, finely chopped shallot and grated parmesan to a big bowl. Also add the cooked pearl couscous, roasted tomatoes, and pesto. Fold to combine. Season with lemon juice, white balsamic vinegar, salt & pepper. Lastly, add the avocado, in cubes.
- Serve while the salad is still a little bit warm.
