Tricolore couscous salad
- Preparation and cooking time
- No cook
- Serves 4
A quick and easy salad that teams well with chicken, lamb and tofu. Of have it as a barbecue extra
For the dressing
- 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.
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.