Middle Eastern Couscous Salad with Cilantro-Pepita Pesto

Ingredients

• 1 Teaspoon Chopped Raw Garlic
• 2 1/2 Ounces Cilantro Leaves, rinsed and spun
• 1 Ounce Grated Parmesan Cheese
• 4 Ounces Dry Roasted Pumpkin Seed Kernels (Pepitas)
• 1/2 Cup Extra Virgin Olive Oil
• 1/2 Teaspoon Kosher Sea Salt Flakes
• 1 Pound Middle Eastern Couscous
• 9 Ounces Freeze Dried Sweet Corn , rehydrated
• 5 Ounces Roasted Red Pepper, chopped