Vegan Pearl Couscous Salad

Cook the pearl couscous:
1 Bring a large pot of salted water to a boil. Add the pearl couscous and cook for 8 minutes or until tender. Drain and rinse under cold water. Set aside.
Prepare the salad:
3 To a large bowl, add the cherry tomatoes, olives, almonds, and basil leaves. Sprinkle with salt, pepper, and a pinch of crushed red pepper to taste.
4 Add the ½ cup plant-based Parmesan cheese and drizzle with 1 tablespoon extra virgin olive oil. Add the cooked pearl couscous and stir gently to combine.
Make the dressing:
6 Add 1 cup basil leaves, 1 clove garlic, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice, and 1 tablespoon honey to a food processor. Pulse until thoroughly blended. Add the ¼ cup extra virgin olive oil and continue pulsing until smooth. Taste and add salt and pepper.
Finish the salad:
8 Drizzle the lemon-basil vinaigrette on top. Mix everything with a spoon until the dressing coats the salad completely. Taste and add more salt and pepper if needed.
To serve:
10 Spoon the salad into bowls and finish with more basil leaves if desired. Enjoy!