Tricolore couscous salad

Tricolore couscous salad

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(47 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
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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 avocados, 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.

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Comments, questions and tips

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cosmosshow
22nd Jul, 2009
5.05
Amazing! Used quinoa instead of couscous though. Everyone loved it!
events4u
10th May, 2009
Used baby spinach leaves, Morrisons spicy vegetable cous cous, sun dried tomato pesto - delicious.
retha831
5th May, 2009
4.05
Lovely healthy tasting salad. I used wholegrain couscous.
hollymac
25th Apr, 2009
5.05
yum yum yum - very quick and easy and delicious.
abibradley
9th Apr, 2009
5.05
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
26th Mar, 2009
4.05
This looked good and tasted good. To make it suitable for vegetarians, I left out the pesto and used blitzed basil leaves.
tottymoto
14th Mar, 2009
5.05
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
7th Jan, 2009
5.05
Great combination, had it with cold meats left over from Christmas. Will definitely have again. Would go down well at a bbq.
jennymcl
10th Oct, 2008
I loved this!
siobhanbennett
23rd Jun, 2008
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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