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–+ servings

Pesto Couscous Salad

Pearl couscous is combined with fresh veggies for a gorgeous salad for summer. Little bits of couscous are paired with red onion, bell pepper, cucumber, peas, beans, and pesto for a dish that is bright and gorgeous!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Salad, Side Dish
Servings 6 servings

Ingredients
  

  • 1 cup (165g) pearl couscous
  • 1 bell pepper finely chopped (about 15 ounces/160g)
  • 2 mini cucumbers finely chopped (about 160g)
  • ⅓ (about 3 ounces/80g) red onion finely chopped
  • 1 (15.5 ounce/439) can cannellini beans, drained and rinsed
  • ½ cup frozen peas thawed (86g)
  • ¼ cup + 2 tablespoons vegan pesto about 90g
  • Salt to taste

Instructions
 

  • Prepare pearl couscous according to package directions. Once couscous is done allow for it to cool for 10 minutes.
  • Meanwhile, prep veggies.
  • In a large bowl add all the ingredients, including the cooked couscous.
  • Toss well to mix.
  • Garnish with fresh basil and flaky salt if desired.

Video

Keyword easy side salads, pesto couscous, pesto couscous salad
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