Tricolore couscous salad

Tricolore couscous salad

A quick and easy salad that teams well with chicken, lamb and tofu. Of have it as a barbecue extra

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

No cook
Vegetarian

Vegetarian

Method

  1. Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.
  2. For the dressing, mix the pesto with the lemon juice and some seasoning, then gradually mix in the oil. Pour over the couscous and mix with a fork.
  3. Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.
Try

Tip

To check if an avocado is ripe, cup it in your hand and gently squeeze the fruit. If it is ready to eat, the flesh will give slightly to gentle pressure. Riper avocados also have darker skins.

Per serving

456 kcalories, protein 13g, carbohydrate 30g, fat 32 g, saturated fat 8g, fibre 3g, sugar 3g, salt 0.6 g

Recipe from Good Food magazine, August 2007.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

No cook
Vegetarian

Vegetarian

Light supper or lunch

Ingredients

FOR THE DRESSING

  • 1 rounded tbsp pesto
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
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Per serving

456 kcalories, protein 13g, carbohydrate 30g, fat 32 g, saturated fat 8g, fibre 3g, sugar 3g, salt 0.6 g

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