Tricolore couscous salad

Tricolore couscous salad

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(28 ratings)

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
456
protein
13g
carbs
30g
fat
32g
saturates
8g
fibre
3g
sugar
3g
salt
0.6g

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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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.

Recipe from Good Food magazine, August 2007

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Comments

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tottymoto's picture
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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

kd1838's picture
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Great combination, had it with cold meats left over from Christmas. Will definitely have again. Would go down well at a bbq.

jennymcl's picture

I loved this!

siobhanbennett's picture

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!

naomibrook21's picture
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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.

rebecca's picture
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A real simple and tasty couscous - lovely for summer!

jovica's picture
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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.

amorzinho777's picture
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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.

vixterj's picture
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Used sun-dried tomatoes and feta rather than cherry tomatoes and mozarella.

davidcie's picture
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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.

weeble's picture
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Very colourful & attractive....tasty too. Will make again

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