Tricolore couscous salad

• couscous↗200g g
• vegetable stock↗2 tsp tsp

  (or use a cube)

• pack cherry tomato↗250g g

  halved

• avocados↗2

  peeled, stoned and chopped

• pack mozzarella↗150g g

  drained and chopped

• rocket↗handful

  or young spinach leaves

• pesto↗1 rounded tbsp tbsp
• lemon juice↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.

2. 2

   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.

3. 3

   Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.