Pesto couscous salad

1/4 cup pumpkin seeds

blended 2 handfuls of fresh basil

1/2 cup green peas

1 tsp salt fresh cracked pepper

1 cup dry couscous cooked according to package

1 cup cherry tomatoes halved

2 tbsp olive oil

2 hyphen 3 handfuls arugula

about 1 cup of vegan or regular pesto

2 garlic cloves

1/3 cup vegan or regular feta

2 hyphen 4 tbsp water

1 bunch asparagus cut into bite sized pieces

1/2 lemon juiced

Step 1

Preheat the oven to 425° then toss the asparagus in a little oil, salt and pepper and bake for 15 minutes, tossing half way through.

Step 2

Meanwhile cook the couscous according to the instructions of the package.

Step 3

While the asparagus and couscous are cooking, prepare the pesto (if you are making your own) and chop up the remaining ingredients.

Step 4

Once the asparagus and couscous are done, allow to cool if serving cold, then transfer them to a large bowl and add the arugula, green peas, tomatoes and feta then toss with the pesto.

Step 5

If you preparing the salad ahead of time, wait to add the arugula until right before serving. make sure to tag me if you give it a try