Tomato & Mozzarella Couscous Salad

1. 1

   Tip the couscous into a large bowl along with the pesto and crumble over the stock cube.

2. 2

   Pour over 1 3/4 cups boiling water and give it a good stir to dissolve the stock.

3. 3

   Cover with plastic wrap and leave to stand for 10 mins until all the water has been absorbed.

4. 4

   To make the dressing, mix together the olive oil, pesto and lemon juice.

5. 5

   When the couscous has swelled up, pour the dressing over and flake through with a fork, breaking up any clumps.

6. 6

   Toss in the mozzarella, tomato and arugula, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.