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Tricolore couscous salad

Tricolore couscous salad

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A star rating of 4.6 out of 5.54 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal456
fat32g
saturates8g
carbs30g
sugars3g
fibre3g
protein13g
low insalt0.6g
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Ingredients

  • 200g couscous
  • 2 tsp vegetable stock (or use a cube)
  • 250g pack cherry tomato , halved
  • 2 avocados , peeled, stoned and chopped
  • 150g pack mozzarella , drained and chopped
  • handful rocket or young spinach leaves

For the dressing

Method

  • STEP 1

    Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.

  • STEP 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.

  • STEP 3

    Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.

RECIPE TIPS
TIP

To check if an avocado is ripe, cup it in your hand and gently squeeze the fruit. If it is ready to eat, the flesh will give slightly to gentle pressure. Riper avocados also have darker skins.

Goes well with

Recipe from Good Food magazine, August 2007

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Overall rating

A star rating of 4.6 out of 5.54 ratings
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