Tricolore couscous salad

Tricolore couscous salad

By Good Food
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(50 ratings)
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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.

  • Recipe Tip

    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.

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Comments, questions and tips

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naomibrook21
13th May, 2008
2.05
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
12th Apr, 2008
4.05
A real simple and tasty couscous - lovely for summer!
jovica
8th Apr, 2008
5.05
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
19th Feb, 2008
5.05
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
21st Jan, 2008
3.05
Used sun-dried tomatoes and feta rather than cherry tomatoes and mozarella.
davidcie
28th Nov, 2007
2.05
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
9th Nov, 2007
5.05
Very colourful & attractive....tasty too. Will make again

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