Ingredients:
For the pesto:
· 3 cups packed fresh basil leaves
· 4 cloves garlic
· 3/4 cup grated Parmesan cheese
· ½-1 cup olive oil
· 1/4 cup pine nuts
· 1/2 cup chopped fresh parsley (optional)
· Salt & Pepper to taste
For the salad:
· 1 ½ cups couscous
· 1 ¾ cups water
· ¼ cup roasted red pepper, chopped
· 2 tablespoons capers
· ¼ cup sliced almonds, to garnish
Instructions:
1. Bring water to a boil (make sure to boil more than 1 ¾ water to account for evaporation). Add couscous to a bowl, then measure and pour 1 ¾ cup water over the couscous. Stir and cover with plastic wrap or a lid and let sit for 10 minutes.
2. Make the pesto by combining all of the ingredients in a blender or food processor, starting with the ½ cup oil. Add more oil as needed, while blender is going until desired texture. Season with salt and pepper.
3. Make sure couscous is cool, then stir in red peppers and capers. Stir in pesto. If couscous is not cool and pesto is added, it will turn black.
4. Garnish with almonds and serve!