Tomato & Avocado Basil Pesto Pearl Couscous Salad

1. **Prepare the Creamy Avocado Basil Pesto:** Remove basil leaves from stems, ensuring no stems are processed. Combine the basil leaves, 2 ripe avocados, 1/3 cup hemp hearts, a handful of raw walnuts or almonds, 3 garlic cloves, and 3 Tbsp fresh lemon juice in a food processor. Reserve 1/2 cup extra-virgin olive oil for later. Pulse the ingredients until finely chopped. Gradually add the extra-virgin olive oil through the hole at the top of the processor while pulsing until a smooth paste forms. Season with sea salt and pepper to taste.
2. **Cook the Pearl Couscous:** Boil 2 cups of Pearl Couscous in salted water with 1 Tbsp of olive oil or garlic ghee to prevent clumping. Cook according to package directions until tender.
3. **Assemble the Salad:** In a large bowl, combine the cooked pearl couscous with 2 cups of halved cherry tomatoes and 1/2 cup of sheep’s milk feta. Add approximately 4 Tbsp of the prepared Creamy Avocado Basil Pesto (adjust amount to your preference). Optionally, squeeze the juice of 1/2 fresh lemon into the salad. Toss gently to combine. Garnish with an additional 1 Tbsp of fresh pesto before serving. Season with more sea salt and pepper if desired.