Our pearl couscous Casbah® paired with pesto and fresh vegetables creates a light and satisfying lunch or dinner for all occasions. 

Prep Time :10 Minutes
Cook Time : 15 Minutes
Total Time : 25 Minutes
Yield : 4



  • 1 package Casbah® Pearl Couscous
  • 1 cup asparagus, chopped
  • 1 cup edamame
  • ½ cup green onions, chopped
  • ½ cup pea sprouts
  • ¼ cup feta, crumbled
  • 2 mini cucumbers, sliced or chopped
  • 2 radishes, sliced
  • 1 carrot, sliced or chopped
  • ½ tbsp. olive oil or avocado oil
  • Optional garnish: parsley
  • Optional protein: grilled chicken



  • 2 cups fresh basil
  • 1/3 cup olive oil or avocado oil
  • ¼ cup grated parmesan
  • ¼ cup walnuts
  • 1 tbsp. fresh lemon juice
  • 1 clove garlic


  1. Cook the Casbah® Pearl Couscous according to package instructions.
  2. While the pearl couscous is cooking, add all the ingredients for the pesto to a food processor and mix until smooth.
  3. In a skillet, add the ½ tbsp. of oil and the asparagus and sauté for 3-5 minutes over medium heat.
  4. Cut and prepare the remaining ingredients.
  5. Once the pearl couscous is fully cooked, add in ¾ of the pesto and stir until combined.
  6. Divide all of the ingredients between 4 bowls and top with parsley, remaining pesto and grilled chicken if desired.

Recipe & pictures by Erb&Spice. 

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