Pearl Couscous Salad with Pesto
Pearl Couscous Salad with Pesto
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Fresh, colorful, and packed with texture, this pearl couscous salad with basil pesto is a nourishing plant-based recipe made with edamame, peas, asparagus, arugula, pistachios, and pumpkin seeds. A creamy tahini, lemon, and hemp seed pesto brings everything together for a flavorful lunch, light dinner, or easy meal-prep option.
Ingredients
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150g pearl couscous
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100g frozen peas
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80g frozen edamame
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1 cucumber, thinly sliced
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5 to 6 roasted asparagus spears
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2 large handfuls of arugula
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20g PRANA pistachios
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20g PRANA pumpkin seeds
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4 tbsp finely chopped fresh mint and parsley
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Zest of ½ lemon
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15g PRANA shelled hemp seeds
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15g PRANA sunflower seeds
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15g fresh basil
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1 garlic clove, peeled
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2 tbsp apple cider vinegar
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2 tbsp nutritional yeast
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3 tbsp olive oil
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3 tbsp PRANA tahini
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Juice of 1 lemon and zest of ½ lemon
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Salt and pepper
Salad
Basil Tahini Pesto
Directions
Cook the pearl couscous according to the package instructions. Drain and let cool.
Place the peas and edamame in a bowl, cover with boiling water, let sit for 5 minutes, then drain.
Toast the pistachios and pumpkin seeds in a dry skillet over medium heat until golden and fragrant. Set aside a handful for the final garnish.
Blend all the pesto ingredients in a blender until smooth and creamy. Taste and adjust the seasoning as needed.
In a large bowl, combine the couscous, peas, edamame, cucumber, toasted pistachios and pumpkin seeds, fresh herbs, and lemon zest. Pour in the pesto and toss generously until everything is well coated.
Divide the arugula among the plates, spoon the couscous mixture on top, and garnish with the roasted asparagus, remaining pistachios and pumpkin seeds, a few fresh basil leaves, lemon zest, and, if desired, a few slices of pickled red onion.
Enjoy immediately or store in an airtight container in the refrigerator for 2 to 3 days.