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Pesto Pearl Couscous Salad

5 from 1 vote

Ingredients

  • 1/3 cup pesto sauce
  • 3 cups cooked pearl couscous (or 1 ½ cups dry, then cook to yield 3 cups cooked)
  • 1 cup halved cherry tomatoes
  • 1/3 cup halved mozzarella balls
  • 1½ cups baby arugula
  • 1 15.5-ounce can chickpeas or white beans, drained and rinsed

Instructions

  • In the bottom of a large mixing bowl, add the pesto and top with couscous and give a big stir. Add the tomatoes, mozzarella, arugula, and beans and stir again to combine. Serve.