Couscous salad with Pesto

 This is a couscous salad with Italian flair - lots of cherry tomatoes, fresh basil, pine nuts, and pesto!

Ingredients:

- 1 cup couscous

- 1 cup boiling water

- 2 cups cherry tomatoes, cut in half

- 1 clove garlic, finely minced

- 1/4 cup chopped fresh parsley

- 1/4 cup chopped fresh basil

- 2 tablespoons extra virgin olive oil

- 2 tablespoons basil pesto

- 2 tablespoons lemon juice

- Salt and pepper to taste

- 1/4 cup pine nuts

Instructions:

1. In a medium-sized bowl add the boiling water to the couscous and stir.

2. Let it sit for 5 minutes to absorb the water.

3. Fluff the couscous with a fork, breaking apart any clumps.

4. In a mixing bowl, combine the tomatoes, garlic, basil, and parsley.

5. In a separate small bowl, whisk together the olive oil, lemon juice, pesto, salt, and pepper.

6. Pour the dressing mixture over the vegetables in the mixing bowl and toss to coat them.

7. Add the cooked couscous to the mixing bowl and gently toss everything together until well combined.

8. Taste and adjust the seasoning if needed. 

9. In a frying pan over medium heat, toast the pine nuts for a minute or two, stirring constantly, and be very careful of overcooking - the color should barely change.

10. Sprinkle the pine nuts over the salad, garnish with some basil sprigs, and serve. 

- Grated Parmesan cheese can be added to taste.  This is a vegan dish if you use a pesto without cheese - see the recipe.