Jono & Jules do food & wine

This is an old favourite that we make every summer. The chopped up mushrooms give it a fantastic earthy flavour and it works really well with barbecues and on picnics.

Tasty Couscous Salad – serves 4

• 200g couscous
• 400ml boiling vegetable stock (we still use Swiss Marigold Bouillon Powder)
• 250g cherry tomatoes, halved
• 175g chestnut mushrooms, finely chopped
• half a bunch of scallions, finely chopped
• 2 tbsp olive oil
• 3-4 tbsp pesto
• a handful of toasted pine nuts, almonds or rough chopped hazelnuts
• a generous handful of basil

Put the couscous into a bowl and pour over the hot stock. Cover with cling film and leave to soak for 5 minutes.

When the 5 minutes is up, fork the couscous through to break up any lumps, then stir in the oil and pesto, then tip in all the veg and nuts and tear in the basil. Taste and season.

Simple as that!

(Original recipe from BBC Good Food Magazine, August, 2002.)