Tricolore couscous salad

Prep:   15 mins                                         Method:  Easy

Cook:  No cook                                         Serves: 4

A quick and easy salad that teams well with chicken, lamb and tofu. Of have it as a barbecue extra

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

1. Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.
2. 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.
3. Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.

Additional info: Easily doubled/halved