Italian Inspired Couscous Salad with Slow Roasted Tomatoes
2/3 cup pearl couscous, uncooked
400 g cooked cannellini beans
2/3 cup edamame beans
400 g cherry tomatoes
2/3 cup chopped kalamata olives
2/3 cup grated parmesan cheese
1/2 lemon, juice
1 tbsp white balsamic vinegar
salt & pepper
2 big handfuls fresh basil
1/4 cup toasted sunflower seeds
1/3 cup olive oil
Set oven to 150’C/300’F. Halve the cherry tomatoes and place on a baking tray lined with parchment paper. Drizzle with a little olive oil on top. Season with salt. Roast in the 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 cannellini 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.