INGREDIENTS
2 cups
Cherry tomatoes
2 tbsp
Chiffonade of basil
1/8 tsp
Garlic powder
1/4 tsp
Lemon peel, dried
1
uncooked 1 cup uncooked pearl Couscous
2 tbsp
Balsamic glaze
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Sea salt
2 tbsp
Olive oil, extra virgin
1/4 cup
Almonds, raw
1/4 cup
Walnuts, raw