Strawberry Cous Cous Salad by @breadandbasil

For the balsamic-glazed pecans:

1 cup whole raw pecans

1 tsp Colavita Premium Selection Extra Virgin Olive Oil

2 tsp Colavita Balsamic Glaze

1 tbsp light or dark brown sugar

½ tsp Colavita Sea Salt

For the salad:

4 cups cooked and cooled Colavita Cous Cous (1.5 cups dry prepared to package instructions)

1 pt strawberries, hulls removed and sliced thinly

1 cup diced cucumbers

½ cup diced red onion

½ cup crumbled feta cheese

⅓ cup roughly chopped mint leaves

1 tbsp Colavita Balsamic Glaze

2 tbsp Colavita Premium Selection Extra Virgin Olive Oil

2 tbsp Colavita Red Wine Vinegar

Colavita sea salt and black pepper, to taste

Preheat the oven to 425°F. Toss the pecans with the olive oil, balsamic glaze, brown sugar, and salt, and spread into an even layer on a sheet pan. Bake for 7-9 minutes, until pecans are toasted and the sugar has melted. Set aside to cool, then chop into rough pieces.

Combine the cooked cous cous with the chopped pecans, strawberries, cucumber, red onion, feta cheese, and mint, stirring well. Add the balsamic glaze, red wine vinegar, and extra virgin olive oil, then season with salt and pepper to taste. Serve at room temperature or chilled.

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Strawberry Cous Cous Salad by @breadandbasil