Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2 cloves garlic (chopped)
  • 1 1/3 cups pearl couscous
  • 10 oz cherry tomatoes (cut in half)
  • 4 oz sun-dried tomatoes, packed in oil (roughly chopped)
  • 1/4-1/2 cup vegan pesto (to taste)
  • salt & pepper (to taste)
  • red pepper flakes (to taste)
  • 1/2 lemon (juiced)
  • 1 14-ounce can chickpeas (drained and rinsed)
  • 1 large handful arugula (plus more for serving)
  • 5 basil leaves (chopped)

Instruction

  • Heat olive oil in a pan over medium heat and garlic and couscous. Sauté the couscous, constantly stirring, until slightly browned. Add water according to package instructions and top with a lid.
  • Once couscous is cooked, remove the lid and fluff it with a fork. Add the cherry tomatoes, sun-dried tomatoes and pesto (start with 1/4 cup of pesto) and continue to cook on low for 3-5 minutes. 
  • Add the chickpeas, salt, pepper, red pepper flakes and lemon juice to the pan. Toss to combine.
  • Turn the heat off and add the arugula and basil. Toss to combine. 
  • If you are eating this warm, serve it right away. If not, allow it to come to room temperature and then place in the fridge until ready to serve. 
  • Serve with additional pesto, arugula and basil to taste.