Tomato & mozzarella couscous salad
- Tony Tobin
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Serves 4
Easy
Prep: 10 mins - 15 mins
A star rating of 4.8 out of 5.29 ratingsRate
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Keep some couscous in your cupboard as a stand-by, it's ready in minutes
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal363
-
fat22g
-
saturates7g
-
carbs32g
-
sugars0g
-
fibre1g
-
protein13g
-
salt1.02g
low
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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.
Recipe from Good Food magazine, July 2005
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A star rating of 4.8 out of 5.29 ratings
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