Tomato & mozzarella couscous salad
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Skip to ingredients
- 1teacup (about 225g/8oz) couscous
- 1 tbsp pesto(red or green will be fine)
- ½ vegetable stockcube
- 150g pack mozzarellatorn into pieces
- 2 large tomatoeschopped
- handful rocketor other salad leaves
For the dressing
Nutrition: per serving
- kcal363
- fat22g
- saturates7g
- carbs32g
- sugars0g
- fibre1g
- protein13g
- salt1.02glow
Method
step 1
Tip the couscous into a large bowl along with the pesto and crumble over the stock cube. Pour over 2 teacups (about 400ml/14fl oz) boiling water and give it a good stir to dissolve the stock. Cover with cling film and leave to stand for 10 mins until all the water has been absorbed.
step 2
To make the dressing, mix together the olive oil, pesto and lemon juice. When the couscous has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps. Toss in the mozzarella, tomato and rocket, then serve.
