Tomato & mozzarella couscous salad

• (about 225g/8oz) couscous1teacup
• pesto↗1 tbsp tbsp

  (red or green will be fine)

• vegetable stock↗½

  cube

• pack mozzarella↗150g g

  torn into pieces

• large tomatoes↗2

  chopped

• rocket↗handful

  or other salad leaves

• olive oil↗4 tbsp tbsp
• pesto↗1 tbsp tbsp

  (red or green)

• lemon↗juice 1

Step-by-step instructions

1. 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. 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.