Couscous

This is a superb summer dish to have with anything, we like to have it with barbecued food and salad and it's so easy to make!

TOMATO AND MOZZARELLA COUSCOUS

225g couscous

1 tbsp pesto (red or green will be fine)
½ vegetable stock cube
150g pack mozzarella , torn into pieces
Baby tomatoes, chopped
handful rocket or other salad leaves
Grated zest of lemon
handful of pine nuts - toasted
handful of chopped mint
4 tbsp olive oil
juice 1 lemon

Tip the couscous into a large bowl along with the pesto and crumble over the stock cube. Pour over the boiling water and give it a good stir to dissolve the stock cube. Cover with cling film and leave to stand for 10 mins until all the water has been absorbed.

To make the dressing, mix together the olive oil 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, pine nuts, mint and rocket/salad leaves, then serve.