Avocado Pesto Couscous Salad
Avocado makes a great pesto and when they are combined with couscous and tomatoes. This recipe comes together very fast! Check your local farmers market or garden for using any vegetables you like. Couscous can be found with noodles or with natural grain type merchandise.
2 cups of cooked couscous
2 cups cherry and/or Sungold tomatoes, halved
1/2 cup of fresh corn kernels (cooked- use a cob of leftovers)
2 ripe avocados
1/2 cup fresh basil leaves
2 cloves of garlic
Kosher or sea salt and fresh ground pepper to taste
1/2 cup extra virgin olive oil
1/2 lemon juiced
lemon zest from lemon
In a large pot of salted boiling water, cook couscous according to instructions and drain well.
To make the avocado pest, combine avocados, basil, garlic, lemon juice, zest, Parmesan cheese, season with salt and pepper. With the motor running, add olive oil in a slow stream until emulsified, set aside.
In a large bowl, combine couscous, avocado pesto, tomatoes and corn or other vegetables if desired. Stir well. This will keep in the refrigerator for up to one week. Make sure if you refrigerate you put a piece of plastic wrap directly over the pasta to keep the air from turning the avocado from turning color, it may still do so. Just restir when serving.
Serve as soon as possible as the avocado blackens with exposure to air