Name: Tomato & mozzarella couscous salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1teacup (about 225g/8oz) couscous; 1 tbsp pesto (red or green will be fine); ½ vegetable stock cube; 150g pack mozzarella torn into pieces; 2 large tomatoes chopped; handful rocket or other salad leaves; 4 tbsp olive oil; 1 tbsp pesto (red or green); juice 1 lemon

1teacup (about 225g/8oz) couscous
1 tbsp pesto
(red or green will be fine)
½ vegetable stock
cube
150g pack mozzarella
torn into pieces
2 large tomatoes
chopped
handful rocket
or other salad leaves

For the dressing

4 tbsp olive oil
1 tbsp pesto
(red or green)
juice 1 lemon

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.