Tomato Pesto Couscous
This easy couscous salad recipe is perfect for picnics or quick lunches. Mixed with cherry tomatoes, spring onions and mozzarella balls (or vegan tofu), it's finished with Sacla’ Reduced Fat Tomato Pesto for a fragrant summery twist.
Share recipe
URL copied to clipboard!
Print recipe
Cook Time
35 mins
Serves
4
Ingredients
- 400g Couscous
- 2 balls tofu, diced (or Mozzarella if preferred)
- A bunch of Spring Onions, sliced
- A punnet of halved Cherry Tomatoes
- Salt
- Black pepper
- 190g jar Sacla’ Sun-Dried Tomato Pesto
How to make the recipe
- In a large bowl, just cover couscous with boiling water and then cover and allow the water to penetrate for 10 minutes
- Mix mozzarella or tofu if avoiding dairy, spring onions and tomatoes in a bowl and season to taste
- After 10 minutes, fluff up the couscous and mix with Mozzarella mix
- To serve, coat ingredients with Sacla’ Pesto
