Got fifteen quick minutes to give this lunch idea a go? We love the tender texture of pearl couscous and combined with the burst of sweetness of cherry tomatoes, rich basil pesto and creamy fetta cheese, this is a salad to remember! Perfect to prep and take anywhere or made on the spot for an instant lunch.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the garlic & herb seasoning, the water and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, halve the cherry tomatoes. Roughly chop the basil. Zest the lemon to get a pinch then slice into wedges.
When the couscous is cooked, add the basil pesto, tomatoes, baby spinach leaves, lemon zest and a squeeze of lemon juice to the saucepan. Toss to combine and season to taste. Divide the couscous salad between two reusable containers and top with basil. Refrigerate.
At lunchtime, toss the pesto and tomato pearl couscous salad and season to taste. Top with the roasted almonds and crumble with fetta. Serve with any remaining lemon wedges.