Tricolore Couscous Salad
found in Mains - Vegetarian
Vegetarian | Nut Free |
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Prep: 15 minutes
Cook: none
Difficulty:
Easy
A quick and easy salad that teams well with chicken, lamb and tofu. Of have it as a barbecue extra.
Ingredients
- 71⁄2oz couscous
- 2 tsp vegetable stock
- 9oz cherry tomatoes, halved
- 2 avocadoes, peeled, stoned and chopped
- 51⁄2oz mozzarella, drained and chopped
- 1 bunches spinach (young leaf)
- 1 tbsp pesto
- 1 tbsp lemon juice
- 3 tbsp olive oil
For The Dressing
Directions
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.