Couscous Salad with Slow Roasted Tomatoes
- Cook time: 1hour
- Serves: 4
- Difficulty: Easy
Ingredients
- ⅔ cup pearl couscous, uncooked
- 400 g cooked cannelini beans
- ⅔ cup edamame beans
- 400g cherry tomatoes
- 2 shallots
- ⅔ cup chopped kalamata olives
- ⅔ cup grated parmesan cheese
- 1 avocado
- ½ lemon, juice
- 1 tbsp white balsamic vinegar
- Olive oil
- Salt & pepper
- 2 big handfuls fresh basil
- ¼ cup toasted sunflower seeds
- ⅓ cup olive oil
- Salt
Method
- Set oven to 150°C. Halve the cherry tomatoes and place on a baking tray lined with baking paper. Drizzle with a little olive oil on top. Season with salt. Roast in 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 cannelini 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 warm.
