Ingredients

The following ingredients have 5 Servings
  • 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*

Instruction

  • 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.