Tomato Pesto Couscous

Free from


  • 400g Couscous
  • 2 balls Mozzarella or tofu, diced
  • A bunch of Spring Onions, sliced
  • A punnet of halved Cherry Tomatoes
  • Salt
  • Black pepper
  • 190g jar Sacla’ Reduced Fat Tomato Pesto


  1. In a large bowl, just cover couscous with boiling water and then cover and allow the water to penetrate for 10 minutes
  2. Mix mozzarella or tofu if avoiding dairy, spring onions and tomatoes in a bowl and season to taste
  3. After 10 minutes, fluff up the couscous and mix with Mozzarella mix
  4. To serve, coat ingredients with Sacla’ Pesto
Serves: 4Cooking time: Share recipeReview this recipe


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