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

Comments

Post a Comment

Popular posts from this blog

recipe - Cream of Celery Soup - jamie Oliver

Recipe - Cream of Celery Soup Serves 4 Ingredients 1 head of organic celery, sliced 1 large onion, finely chopped 1 clove of garlic, chopped Small bunch of flat leaved parsley, roughly chopped 1 litre of vegetable stock 100ml single cream (plus a little extra for serving if desired) A good pinch of nutmeg and some black pepper to season A couple of tbsps of extra virgin olive oil (or a mix of oil and butter) Method 1. In a large saucepan or casserole, heat the oil gently and add the sliced celery, onion and garlic to the pan. Sweat over a gentle heat till vegetables are soft but not browned. This process will take around 15 minutes. 2. Add the chopped parsley and vegetable stock then season well with nutmeg and black pepper. 3. Simmer the soup for approx. 15 minutes then pour into a blender or food processor along with the single cream. 4. Process/puree at high speed till soup is smooth and creamy. Serve with an extra drizzle of cream if you wish. #recipe
Read more

recipe - Leek, smoked haddock and black pudding risotto - James Martin

Leek, smoked haddock and black pudding risotto By: James Martin Serves 4 Ingredients 1 tbsp Olive oil 175g black pudding, cut into thick slices, then each slice into quarters 300g-400g undyed smoked haddock fillet 25g Butter 3 Shallots, chopped 2 garlic cloves, crushed 100ml dry white wine 250g Arborio or Carnaroli rice 1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub) 2 medium leeks, thinly sliced freshly ground salt and black pepper 2–3 tbsp Mascarpone 25g finely grated Parmesan 2 tbsp chopped parsley 1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside. 2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside. 3. Heat the butter in a wide shallow pan. Add the sh...
Read more

recipe - Spaghetti in the bag - River Cafe

Spaghetti in the bag serves 4 350g spaghetti 4 garlic cloves peeled and crushed 2 x 400g tins plum tomatoes drained 1 red chilli de-seeded finely sliced 500g cooked prawns 1 lemon - juice 1 lemon quartered 3tbsp basil 120ml white wine extra virgin olive oil heat 2 tbsp olive oil - 2 garlic cloves - cook gently - add tomatoes and sea salt - reduce to thick sauce. separate pan - 3 tbsp olive oil - 2 garlic cloves - cook gently - chili and prawns - heat through - add lemon juice heat oven 200c cook spaghetti 7 minutes - drain and season - 3 tbsp olive oil cut 4 50cm squares of foil - drizzle oil 1/4 each of spaghetti - sauce - prawns - basil - season fold leaving 1 side open - put in 2tbsp wine 7-8 minutes, serve with 1/4 lemon From River Cafe Cookbook Pasta and Ravioli #recipe
Read more