Special Diet

Tricolore Avocado and Couscous Salad

cook 20 mins
  • 200 g (7 oz) couscous
  • 300 ml (1/2 pint) hot vegetable stock or boiling water
  • 250 g (8 oz) cherry tomatoes
  • 2 avocados, peeled, stoned and chopped
  • 150 g (5 oz) mozzarella cheese, drained and chopped
  • handful rocket leaves
  • 2 tablespoons fresh green pesto
  • 1 tablespoon lemon juice
  • 4 tablespoons extra virgin olive oil
  • salt and pepper
  • Mix the couscous and stock (or boiling water) together in a bowl then cover with a plate and leave for 10 minutes.
  • To make the dressing, mix the pesto with the lemon juice and season, then gradually mix in the oil. Pour over the couscous and mix with a fork.
  • Add the tomatoes, avocados and mozzarella to the couscous, mix well, then lightly stir in the rocket.
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