Potluck Bites: Spicy Vegan Pesto Couscous Salad ft. Baby Clydesdale

As we all know, summer is approaching its inevitable end. For many of us at Thread + Seed, it's a time to express gratitude for all the fun the hot months have brought us. It's also a time when we all try to squeeze in one last gathering of friends and family, before the hubbub of autumn speeds up our lives once again.

We joined with Tayler Coffin and some of our favorite beverage and pantry makers to share food and friends on our back patio. Check out some of the recipes and memories from our Potluck!

Spicy Vegan Pesto Couscous Salad

featuring Baby Clydesdale

When Dave & Justine started making hot sauce for fun in 2012, they would've never guessed they'd become a cult favorite here in San Diego. Prized for their unique flavors, impeccable quality, and fun vibes, we were excited to have Baby Clydesdale join us at our Potluck Bites gathering! Check out this twist on a summer favorite below!

2 cups dry Israeli couscous
2.5 cups of vegetable broth or water
1 (8 oz.) jar Baby Clydesdale Spicy Vegan Pesto
1 tablespoon olive oil or avocado oil
1 red onion
1 can garbanzo beans
2 tomatoes

1. Combine couscous and water in a pot and bring to a boil. Then cover and let simmer for about 10 minutes. Once finished, remove from heat and allow to cool to room temperature.
2. Meanwhile, lightly saute red onion and garbanzo beans in olive oil for about 5 minutes.
3. Dice tomatoes and whatever other fresh vegetables you’d like to add. Bell pepper and cucumbers are great additions!
4. Once the couscous and sauteed onion and beans have cooled. Combine everything in a large bowl. Add the fresh vegetables and a liberal blob of Spicy Vegan Pesto (feel free to use the whole jar).
5. Let your couscous salad chill for 30 minutes prior to serving.

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