Tomato & Avocado Basil Pesto Couscous Salad

For the pesto, remove basil leaves from stems, making sure you don’t process the stems. Throw all pesto ingredients (basil, avocados, hemp hearts, walnuts/almonds, garlic, lemon juice, sea salt and pepper) into your food processor, except for the extra virgin olive oil. Pulse until finely chopped and then add the olive oil gradually through the hole at the top of the processor until it’s a smooth paste. It’s then ready.

To prepare the couscous, boil 2 cups of Israeli or Pearl Couscous in salted water with 1 tablespoon of olive oil or garlic ghee to keep it from clumping.

Once the couscous is cooked, combine it with approximately 4 tablespoons of the prepared pesto, 2 cups of halved cherry tomatoes, and 1/2 cup of goat feta. Garnish with an additional 1 tablespoon of fresh pesto and the juice of 1/2 fresh lemon, if desired. Serve and enjoy!