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

Preperation 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, salt 0.6 g

Recipe from Good Food magazine, August 2007.

A recipe for a fantastic day out. Book now & save.

Latest comments and suggestions

  • 09 November 2007

    weeble cooks rated and commented on this recipe

    5 stars

    Very colourful & attractive....tasty too. Will make again

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dav

    28 November 2007

    Dav rated and commented on this recipe

    2 stars

    Not much beyond sum of its ingredients really. Seems to lack a bit of body too, holding the composition together. But to a large extent a tasty mix of commonly and rarely used foods nevertheless.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 21 January 2008

    Vixter rated and commented on this recipe

    3 stars

    Used sun-dried tomatoes and feta rather than cherry tomatoes and mozarella.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 19 February 2008

    Caca rated and commented on this recipe

    5 stars

    Delicious and very simple to make. I always make a bit more of the pesto sauce and add a little bit of honey to balance out the citric flavour.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 27 February 2008

    Toni rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 08 April 2008

    Jovica rated and commented on this recipe

    5 stars

    A perfect salad for a vegetarian picnic. Keep the dressing in a separate container until ready to serve, then toss, to prevent getting soggy leaves.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 12 April 2008

    Rebecca rated and commented on this recipe

    4 stars

    A real simple and tasty couscous - lovely for summer!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 13 May 2008

    Naomibrook rated and commented on this recipe

    2 stars

    I have no idea what i could have done much different from everyone else, except miss out the avocados, but i thought this was fairly tasteless...the mozerela added absolutely nothing, whereas feta or goats may have been tasty.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 23 June 2008

    siobhan commented on this recipe

    This was really yummy as part of a cold buffet.... I must admit I added caster sugar to the dressing and it took away that overly bitter twang. Everyone loved it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 10 October 2008

    jennymcl commented on this recipe

    I loved this!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preperation 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
Send to a friend Print this recipe Add to your binder

Per serving

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

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.