Tricolore couscous salad

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• 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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• Yummy-yummy

  07 January 2009

  Yummy-yummy rated and commented on this recipe

  

  Great combination, had it with cold meats left over from Christmas. Will definitely have again. Would go down well at a bbq.

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• Lucy0310

  14 March 2009

  Lucy0310 commented on this recipe

  Good to take to work as a lunch - i also use feta and i find mozarrella too bland and if you dont have pesto, just simple olive oil and lemon dressing is just as nice. I also sometimes make it "quattro-colore" but adding yellow or orange pepper" yum yum yum

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• Lucy0310

  14 March 2009

  Lucy0310 rated this recipe

  

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• yummy grub

  16 March 2009

  yummy grub rated this recipe

  

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• j74al

  26 March 2009

  j74al rated and commented on this recipe

  

  This looked good and tasted good. To make it suitable for vegetarians, I left out the pesto and used blitzed basil leaves.

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• abibradley

  09 April 2009

  abibradley rated and commented on this recipe

  

  the dressing for this is delicious, I've been mixing it with griddled cougette, cherry tomatoes and feta cheese and having it for my lunch.

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• HollyMac

  25 April 2009

  HollyMac rated and commented on this recipe

  

  yum yum yum - very quick and easy and delicious.

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• Retha

  05 May 2009

  Retha rated and commented on this recipe

  

  Lovely healthy tasting salad. I used wholegrain couscous.

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• GA

  10 May 2009

  GA commented on this recipe

  Used baby spinach leaves, Morrisons spicy vegetable cous cous, sun dried tomato pesto - delicious.

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• CosmosShow

  22 July 2009

  CosmosShow rated and commented on this recipe

  

  Amazing! Used quinoa instead of couscous though. Everyone loved it!

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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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