TOMATO & AVOCADO BASIL PESTO PEARL COUSCOUS SALAD!

1. **Make the Creamy Avocado Basil Pesto:** Remove basil leaves from their stems, ensuring not to process the stems. Place 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 into your food processor. Pulse until the mixture is finely chopped. Gradually add 1/2 cup extra-virgin olive oil through the feed hole at the top of the processor while continuing to pulse 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. Add 1 Tbsp of olive oil or garlic ghee to the water while boiling to prevent the couscous from clumping. Cook according to package directions until tender.
3. **Assemble the Salad:** In a large mixing bowl, combine the cooked Pearl Couscous with approximately 4 Tbsp of the prepared Creamy Avocado Basil Pesto (adjust amount to your preference), 2 cups of halved cherry tomatoes, and 1/2 cup of sheep’s milk feta. Toss gently to combine all ingredients.
4. **Serve and Garnish:** Transfer the salad to a serving dish. Garnish with an additional 1 Tbsp of fresh pesto and, if desired, the juice of 1/2 fresh lemon.