Caprese Pesto Couscous Salad

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 9 oz. pearl couscous

• 3 tbsp. basil pesto

• Juice of 1 lemon

• 1 tbsp. white vinegar

• Salt & pepper to taste

• 1 cup baby arugula

• 1 cup cherry tomatoes, halved

• 1/3 cup mozzarella pearls

• 1/3 cup shaved Parmigiano Reggiano

• 1/3 cup basil chiffonade

Directions:

1. Add the pearl couscous to a large pot and cover with cold water. Bring to a boil and cook for 5 minutes, or until just tender. Drain and set aside to cool.

2. In a small bowl, whisk together the basil pesto, lemon juice, white vinegar, and salt and pepper to taste until well combined.

3. In a large mixing bowl, toss the cooled couscous with half of the vinaigrette.

4. Add the arugula, cherry tomatoes, fresh basil, mozzarella, and Parmigiano. Drizzle with the remaining vinaigrette and toss gently to combine.