This seriously delicious pearl couscous salad is topped with a white balsamic vinaigrette and features roasted bell pepper, arugula, cherry tomatoes, avocado, cucumber, chickpeas, sunflower seeds, and crumbled feta.
Preheat oven to 400 degrees F, line a baking sheet with tin foil. Slice red pepper and season lightly with oil, salt and pepper, arrange on the baking sheet and roast for 30 minutes. While peppers are roasting, add water, couscous, salt, and olive or butter to a pot, bring to a boil. Reduce to a simmer and cook until water is fully absorbed. Rinse and drain lettuce and chickpeas, slice tomato, cucumber, and avocado. Add all to a bowl, topping with the cooked couscous and red pepper. Top with sunflower seeds and crumbled feta. In a small bowl, mix together all dressing ingredients (olive oil, white balsamic vinegar, agave, salt, pepper, and Italian herb seasoning). Add to salad and toss. Serve immediately, ENJOY 🤩
