Tricolore couscous salad

By Sharon T

Ingredients

• 200 g couscous
• 2 tsp vegetable stock (or use a cube)
• 250 g pack cherry tomato, halved
• 2 avocado, peeled, stoned and chopped Avocado av-oh-car-doh Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
• 150 g pack mozzarella, drained and chopped
• handful rocket or young spinach leaves Rocket roh-ket Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
• 1 rounded tbsp 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 ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from bbcgoodfood.com

Preparation

Step 1

Serves 4
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.