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Ingredients
Method
- 225g couscous
- 1 tbsp green pesto
- ½ veg stock cube
- 150g torn mozzarella
- 2 chopped tomatoes
- Handful of rocket leaves
- For the Dressing
- 4 tbsp olive oil
- 1 tbsp green pesto
- 1 lemon, juice only
- Tip the couscous into a bowl with the pesto and crumbled stock cube. Pour over 400ml boiling water, and stir. Leave to stand for 10 mins. Make the dressing by mixing the ingredients together, and once the couscous is ready, pour the dressing over and fluff with a fork. Toss in the tomatoes, cheese and rocket, stir to combine, and serve.
15 mins
4 serving
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