Pesto Couscous Salad

This salad uses basil pesto to bring a delicious flavor. It's tossed with pearl couscous, cherry tomatoes, fresh mozzarella, pine nuts, and lemon.

Add the dry couscous to a large saucepan along with a drizzle of olive oil and gently toast it over medium heat for a minute.

Pour over cold water. Then turn the heat down to low and cook until the pearl couscous has absorbed the excess water.

Cut the cherry tomatoes in half on a cutting board, and tear the fresh mozzarella into small pieces.

Add these to the cooled couscous. Dollop over the pesto and squeeze over the lemon juice.

Toss it all together to coat the couscous thoroughly with pesto.

Sprinkle over lemon zest, toasted pine nuts, and shredded fresh basil. Season with flaky salt and black pepper.

Serve the salad recipe as a side salad for a main dish or on it's own for a light lunch.

See the link for the full recipe!