Tomato & Ricotta Pesto Couscous Salad

15

Minutes

2

Servings

INGREDIENTS 

  • 200g couscous 
  • 190g jar Sacla' Tomato & Ricotta Pesto
  • Grated zest and juice of 1 lemon 
  • 1 tbsp olive oil 
  • 250g mixed baby and coloured cherry tomatoes, halved 
  • 1/2 cucumber, halved legnthways, seeds removed and diced 
  • 1/2 small red onion, thinly sliced 
  • 50g sliced black olives 
  • 6tbsp freshly chopped mint, plus a few extra leaves, for garnish 
  • 75g Feta, crumbled 


INSTRUCTIONS 

  1. Put the couscous in a large bowl and pour over 300 ml boiling water. Leave for 5 minutes until all the liquid has been absorbed and fluff with a fork.
  2. In a bowl stir Sacla' Tomato & Ricotta Pesto, lemon zest, juice, and olive oil together and stir into the warm couscous. Mix well then allow to cool. 
  3. Add tomatoes, cucumber, onion, olives and mint to the couscous and season to taste. 
  4. Serve in bowls, scattered with Feta and a few mint leaves.