Tomato & mozzarella couscous salad

Tomato & mozzarella couscous salad

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(16 ratings)

Prep: 10 mins - 15 mins

Easy

Serves 4
Keep some couscous in your cupboard as a stand-by, it's ready in minutes

Nutrition and extra info

Nutrition: per serving

  • kcal363
  • fat22g
  • saturates7g
  • carbs32g
  • sugars0g
  • fibre1g
  • protein13g
  • salt1.02g
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Ingredients

  • 1 teacup (about 225g/8oz) couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 1 tbsp pesto (red or green will be fine)
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • ½ vegetable stock cube
  • 150g pack mozzarella, torn into pieces
  • 2 large tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • handful rocket or other salad leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the dressing

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp pesto (red or green)
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

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Comments, questions and tips

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yougotkegged
2nd May, 2013
5.05
Really lovely lunch dish - made it with roasted vegetable couscous from a pack (because that was all I had) and it was delicious.
griffinb
12th Aug, 2012
4.05
i made this for a bbq yesterday. i didnt add the 2nd lot of pesto, there was enough already and i also mixed through torn basil leaves instead of rocket. i used those teeny tiny tomatoes, just cos they looked novel and even the most carnivorous party guests said they liked it.
flossie66
5th Aug, 2012
5.05
Swapped the salad leaves for a handful of fresh basil instead which I tore up and forked through. Made it for a group of friends as part of a buffet and they, and my husband who has always said he disliked pesto, really loved it. I'm making it again this morning!
michelledown82
7th Jun, 2012
5.05
Thoroughly enjoyed this dish, will now be part of my quick dish favourites and will cetainly be made again! Followed receipe, found ratio of ingredients perfect!
Frantic Flapjack
22nd Apr, 2012
5.05
This was absolutely lovely - the dressing was gorgeous.
charlotte1981's picture
charlotte1981
23rd Feb, 2012
Great for a BBQ and a good base to make other couscous salads. A firm favorite with our family xx
chops100
31st Jan, 2012
Gah! Made schoolboy error and followed recipe ratio of water to cous cous as opposed to pack instructions. Made for very sloppy cous cous which killed the dish. Be warned. Flavour was good though!
msmoomum
23rd Apr, 2011
5.05
I used sun dried tomatoes instead of fresh and used the oil from the jar for the dressing. I felt there was too much lemon juice though, a squeeze is all it needs.
laurenwalker82
17th Mar, 2011
Made a job lot for lunch, used sundried tomatos as didnt have any fresh. Also used fresh coriander as had no rocket. So delicious and the dressing makes it!
tracyvolz
22nd Feb, 2011
5.05
just made this for my supper, delicious and so easy to do, got plenty left over for lunch tomorrow. definately a dish i will make over and over again.

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