Caprese Cous Cous Salad
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200g giant cous cous
- 1 low sodium vegetable stock cube
- 125g mozzarella
- 10 - 15 cherry tomatoes
- a handful of fresh basil leaves
- 2 tbsp extra virgin olive oil
Method
- Place the cous cous in a pan and cover it with boiling water. Add the stock cube and leave to simmer for 10-12 minutes, stirring occasionally.
- Meanwhile prep the rest of the ingredients. Cut or tear the mozzarella and basil into small pieces and chop the tomatoes.
- When the cous cous has cooked, drain it in a sieve and run it under cold water until it has all cooled. Transfer the cous cours to a large bowl and pour in the olive oil. Add the mozzarella, tomatoes and basil and mix everything well.
- Serve immediately.