Tricolour Couscous Salad with Guacamole

Prep: 15 mins Cooking: none Serves: 4

Per serving: 276 kcal, 13.4g sat, 6.9g saturates, 3.9g sugars, 1.1g salt

Ingredients:

• 200g/7oz couscous
• 240ml/8floz vegetable stock
• 75ml/5tbsp guacamole
• freshly ground black pepper
• 1 medium red onion, finely sliced
• 150g/5oz cherry tomatoes, halved
• 150g/5oz mozzarella cheese, cut into small cubes
• 1 (50g) bag of rocket leaves

Method:

1. Place the couscous in a bowl and add the vegetable stock. Stir well, cover with an upturned plate and leave to stand for 5 mins or until all the liquid has been absorbed. Fluff up the couscous using a fork and leave to cool.
2. Mix the couscous with the guacamole and season with black pepper. Add the onion, tomatoes and mozzarella mix well.
3. Line a bowl with half the rocket leaves, then gently toss the remaining rocket into the couscous. Heap into the serving bowl and serve with a little more guacamole if liked.