Tricolore couscous salad

Tricolore couscous salad

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

Prep: 15 mins No cook

Easy

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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal456
  • fat32g
  • saturates8g
  • carbs30g
  • sugars3g
  • fibre3g
  • protein13g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 tsp vegetable stock (or use a cube)
  • 250g pack cherry tomato, halved
  • 2 avocado, peeled, stoned and chopped
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 150g pack mozzarella, drained and chopped
  • handful rocket or young spinach leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the dressing

  • 1 rounded tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

retha831's picture
4

Lovely healthy tasting salad. I used wholegrain couscous.

hollymac's picture
5

yum yum yum - very quick and easy and delicious.

abibradley's picture
5

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.

js74al's picture
4

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

tottymoto's picture
5

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
5

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

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
2

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
4

A real simple and tasty couscous - lovely for summer!

jovica's picture
5

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
5

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
3

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

davidcie's picture
2

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
5

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…