Tricolore couscous salad

N/A

Ingredients

200g couscous

2 tsp vegetable stock (or use a cube)

250g pack cherry tomato , halved

2 avocados , peeled, stoned and chopped

150g pack mozzarella , drained and chopped

handful rocket or young spinach leaves

1 rounded tbsp pesto

1 tbsp lemon juice

3 tbsp olive oil

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.