Thu, May 24 2012

Tricolore couscous salad

A quick and easy salad that teams well with chicken, lamb and tofu. Of have it as a barbecue extra
Ingredients
* 200g couscous * 2 tsp vegetable stock (or use a cube) * 250g pack cherry tomatoes , 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
Nutrition Information
456 kcalories, protein 13g, carbohydrate 30g, fat 32 g, saturated fat 8g, fibre 3g, salt 0.6 g
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  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.
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