
Prep: 15 mins No cook
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
Ingredients
- 200g couscous
Couscous
koos-koosConsisting 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
av-oh-car-dohAlthough 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
roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
For the dressing
Method
Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.
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.
Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.
Comments, questions and tips
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