Name: Tricolore couscous salad
Total time: 15 min
Yield: 4
Cuisine: Moroccan
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; 1 rounded tbsp pesto; 1 tbsp lemon juice; 3 tbsp olive oil

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Tricolore couscous salad

Tricolore couscous salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 4.7 out of 5.65 ratingsRate

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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

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Minty lamb kebabs

A star rating of 3.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

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

1 rounded tbsp pesto
1 tbsp lemon juice
3 tbsp olive oil

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Nutrition: per serving

kcal456
fat32g
saturates8g
carbs30g
sugars3g
fibre3g
protein13g
salt0.6g

low

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.

Recipe from Good Food magazine, August 2007

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A star rating of 4.7 out of 5.65 ratings

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