Tomato & mozzarella couscous salad
Keep some couscous in your cupboard as a stand-by, it's ready in minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 15 mins
- 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.
- 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.
Per serving
363 kcalories, protein 13g, carbohydrate 32g, fat 22 g, saturated fat 7g, fibre 1g, salt 1.02 g
Recipe from Good Food magazine, July 2005.
http://www.bbcgoodfood.com/recipes/1214/
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Ingredients
- 1 teacup (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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 15 mins
Make extra for lunchboxes
Ingredients
- 1 teacup (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
Per serving
363 kcalories, protein 13g, carbohydrate 32g, fat 22 g, saturated fat 7g, fibre 1g, salt 1.02 g
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