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Tomato & mozzarella couscous salad

Tomato & mozzarella couscous salad

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A star rating of 4.8 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal363
fat22g
saturates7g
carbs32g
sugars0g
fibre1g
protein13g
low insalt1.02g
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Ingredients

  • 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

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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Overall rating

A star rating of 4.8 out of 5.21 ratings
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