A quick and easy salad that teams well with chicken, lamb and tofu. Of have it as a barbecue extra
Prep:15 mins
Serves 4
200g couscous2 tsp vegetable stock (or use a cube)250g pack cherry tomato, halved2 avocados, peeled, stoned and chopped150g pack mozzarella, drained and choppedhandful rocket or young spinach leaves
STEP 1Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.STEP 2For 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.STEP 3Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.
