• 2/3 cup pearl couscous, uncooked
  • 400 g cooked cannellini beans
  • 2/3 cup edamame beans
  • 400 g cherry tomatoes
  • 2 shallots
  • 2/3 cup chopped kalamata olives
  • 2/3 cup grated parmesan cheese
  • 1 avocado
  • 1/2 lemon, juice
  • 1 tbsp white balsamic vinegar
  • olive oil
  • salt & pepper
  • 2 big handfuls fresh basil
  • 1/4 cup toasted sunflower seeds
  • 1/3 cup olive oil
  • salt


  1. 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.
  2. 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.
  3. Meanwhile, make the pesto. Add basil, olive oil, sunflower seeds, and salt to a food processor. Pulse until you have a somewhat smooth pesto.
  4. 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.
  5. Serve while the salad is still a little bit warm.
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