Tricolore couscous salad

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Good Food

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Recipe by Good Food

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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.

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

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Ingredients

• 200g couscous
• 2 tsp vegetable stock (or use a cube)
• 250g pack cherry tomatoes , halved
• 2 avocados , peeled, stoned and chopped
• 150g pack mozzarella , drained and chopped
• handful rocket or young spinach leaves

FOR THE DRESSING

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Vegetarian

Ingredients

• 200g couscous
• 2 tsp vegetable stock (or use a cube)
• 250g pack cherry tomatoes , halved
• 2 avocados , peeled, stoned and chopped
• 150g pack mozzarella , drained and chopped
• handful rocket or young spinach leaves

FOR THE DRESSING

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

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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