Steps
- Mix 200g of couscous and 2 teaspoons of vegetable stock powder. Pour in 300ml of boiling water, cover, and leave for 5 minutes, until absorbed.
- Whisk 1 rounded tablespoon of pesto, 1 tablespoon of lemon juice, and 3 tablespoons of olive oil with salt and black pepper. Fluff the couscous and stir in the dressing.
- Fold in 250g of halved cherry tomatoes, 2 peeled pitted chopped avocados, 150g of drained chopped mozzarella, and 1 handful of arugula.