1. Tip the couscous into a large bowl along with the pesto and crumble over the stock cube. Pour over 1 3/4 cups boiling water and give it a good stir to dissolve the stock. Cover with plastic wrap and leave to stand for 10 mins until all the water has been absorbed. 2. To make the dressing, mix together the olive oil, pesto 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 and arugula, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
