Deconstructed Pesto Couscous Salad recipes

Ingredients

• 1/4 cup extra virgin olive oil, divided
• 2 cups israeli or pearl couscous
• sea salt
• ground black pepper
• 2 cloves garlic, finely minced
• 1 medium zucchini squash, peeled and ribboned
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup pine nuts, lightly toasted
• 2 ounces pecorino romano cheese, shaved
• basil

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