- 100g couscous
- 150 boiling water
- Half avocado, diced
- Handful chopped cherry tomatoes
- Large hunk feta
- Handful of rocket
For the dressing
- Pudding spoon pesto
- 4 pudding spoons of Olive oil
- 3 pudding spoons lemon juice (basically a good squeeze of half lemon)
Boil a kettle. Pop the cous cous in a bowl. Pour in 150ml water. Cover with a plate. Let it sit for 5 mins.
Meanwhile, make your dressing by adding the pesto, olive oil and lemon juice together in a jar and mixing well with a fork.
Chop up a load of cherry tomatoes and dice the avocado and feta.
Pop the cous cous in a large bowl/plate. Add in some of your dressing and stir about. Bung in the tomatoes, avocado and feta and stir about so all coated. Bung the rocket on and top with more dressing and pepper.
Note - you might well have some dressing left over; just cover, fridge and re-use.