Tricolore couscous salad

Tricolore couscous salad

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(33 ratings)

Prep: 15 mins No cook


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
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  • 200g couscous



    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



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

For the dressing

  • 1 rounded tbsp pesto



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


  • 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…


  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.

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Comments (35)

retha831's picture

Lovely healthy tasting salad. I used wholegrain couscous.

hollymac's picture

yum yum yum - very quick and easy and delicious.

abibradley's picture

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

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

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

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

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

A real simple and tasty couscous - lovely for summer!

jovica's picture

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

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

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

davidcie's picture

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

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


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