Tricolore couscous salad: Submitted by: Dan Durocher | Date Added: 12 Jul 2015
Listed in: Salads

200g couscous
2 tsp vegetable stock (or use a cube)
250g pack cherry tomatoes, halved
2 avocados, peeled, stoned and chopped
handful rocket or young spinach leaves
For the dressing
1 rounded tbsp pesto
1 tbsp lemon juice
3 tbsp olive oil

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.

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