recipe - tried and tested - Tricolore couscous salad - BBC.txt

Good Food

# Tricolore couscous salad

#### 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

 

#### 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.

Recipe from Good Food magazine

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