- 200g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 tsp vegetable stock (or use a cube)
- 250g pack cherry tomato, halved
- 2 avocados, peeled, stoned and chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 150g pack mozzarella, drained and chopped
- handful rocket or young spinach leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
For the dressing
Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.
For the dressing, mix the pesto with the lemon juice and some seasoning, then gradually mix in the oil. Pour over the couscous and mix with a fork.
Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.
TipTo check if an avocado is ripe, cup it in your hand and gently squeeze the fruit. If it is ready to eat, the flesh will give slightly to gentle pressure. Riper avocados also have darker skins.