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
For the dressing
- 4 tbsp olive oil
- 1 tbsp pesto (red or green)
- juice 1 lemon
Method
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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.
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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.