Tricolore couscous salad

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Good Food

8 ratings

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, salt 0.6 g

Latest comments and suggestions

• weeble cooks

  09 November 2007

  weeble cooks rated and commented on this recipe

  

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

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• Dav

  28 November 2007

  Dav rated and commented on this recipe

  

  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.

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• Vixter

  21 January 2008

  Vixter rated and commented on this recipe

  

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

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• Caca

  19 February 2008

  Caca rated and commented on this recipe

  

  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.

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• Toni

  27 February 2008

  Toni rated this recipe

  

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• Jovica

  08 April 2008

  Jovica rated and commented on this recipe

  

  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.

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• Rebecca

  12 April 2008

  Rebecca rated and commented on this recipe

  

  A real simple and tasty couscous - lovely for summer!

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• Naomibrook

  13 May 2008

  Naomibrook rated and commented on this recipe

  

  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.

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• siobhan

  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!

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• jennymcl

  10 October 2008

  jennymcl commented on this recipe

  I loved this!

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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

Preperation 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, salt 0.6 g

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