• Cook time: 1hour
  • Serves: 4
  • Difficulty: Easy


  • ⅔ cup pearl couscous, uncooked
  • 400 g cooked cannelini beans
  • ⅔ cup edamame beans
  • 400g cherry tomatoes
  • 2 shallots
  • ⅔ cup chopped kalamata olives
  • ⅔ cup grated parmesan cheese
  • 1 avocado
  • ½ lemon, juice
  • 1 tbsp white balsamic vinegar
  • Olive oil
  • Salt & pepper
  • 2 big handfuls fresh basil
  • ¼ cup toasted sunflower seeds 
  • ⅓ cup olive oil
  • Salt


  1. Set oven to 150°C. Halve the cherry tomatoes and place on a baking tray lined with baking paper. Drizzle with a little olive oil on top. Season with salt. Roast in oven for 1 hour.
  2. Cook the pearl couscous according to the instructions on the packet. They should be soft with a slight bite. Set aside and let cool slightly.
  3. Meanwhile, make the pesto. Add basil, olive oil, sunflower seeds and salt to a food processor. Pulse until you have a somewhat smooth pesto.
  4. Add cannelini beans, edamame, chopped kalamata olives, finely chopped shallot and grated parmesan to a big bowl. Also add the cooked pearl couscous, roasted tomatoes and pesto. Fold to combine. Season with lemon juice, white balsamic vinegar, salt & pepper. Lastly, add the avocado, in cubes.
  5. Serve while the salad is still warm.
compare channel adviser image

    Purchase In-Store