- 4
- 15 mins
- 15 mins
4.5/5
(2 Votes)
Ingredients
- 200 g couscous
- 2 tsp vegetable stock (or use a cube)
- 250 g pack cherry tomato, halved
- 2 avocado, peeled, stoned and chopped Avocado av-oh-car-doh Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 150 g pack mozzarella, drained and chopped
- handful rocket or young spinach leaves Rocket roh-ket Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 rounded tbsp pesto Pesto Pess-toh Pesto is a generic Italian name for any sauce made by pounding ingredients together. The…
- 1 tbsp lemon juice
- 3 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Preparation
Step 1
Serves 4
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.