Tricolore Couscous Salad
Get ready to indulge in a fresh and flavorful dish with this delightful couscous salad. Bursting with vibrant colors and an array of textures, this salad combines fluffy couscous, juicy cherry tomatoes, creamy avocado, and rich mozzarella. Tossed in a zesty pesto dressing, each bite is a symphony of flavors that will leave you craving more. Easy to prepare and perfect for a light lunch or a side dish, this salad is a true crowd-pleaser.
— Constant Cookbook
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
- 1 rounded tbsp pesto
- 1 tbsp lemon juice
- 3 tbsp olive oil
Instructions
- 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.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 456 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.6 milligram of sodium
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