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Glowing Green Spring Couscous Salad with Lemon-Basil Pesto

Cheyanne Holzworth-Bany
  • 30 minutes
  • Serves 6

INGREDIENTS

2 cups

Pearl Couscous

1

Bunch Asparagus (trimmed and cut into 1’’ pieces)

8 oz

Snap Peas

3 oz

Spinach Leaves (stemmed and chopped (about 2 cups))

2

Scallions (thinly sliced)

2

Radishes (thinly sliced)

1/2 cup

Almonds

4 oz

Perline Mozzarella Balls ((can substitute Bocconcini or shredded mozzarella))

Lemon-Basil Pesto:

1 cup

Fresh Basil Leaves* (packed)

1 clove

Garlic

3 tbsp

Pine Nuts (toasted*)

1/4 cup

Parmesan (grated)

1

small Lemon (zest and juice)

1/4 cup

Extra Virgin Olive Oil

Salt and Pepper (, to taste)

Optional Garnishes: Microgreens, Lemon Wedges, Fresh Basil