A twist on the classic Italian insalata tricolore, in this salad, tomato, basil and mozzarella combine with couscous, creamy avocado and a zingy pesto dressing for a yummy, filling meal perfect for the whole family.
- 200g couscous
- 300ml veggie stock
- 300g cherry tomatoes
- 2 avocadoes
- Small handful each basil leaves and baby spinach leaves
- 1 x 150g mozzarella ball
- 4 tbsp. extra virgin olive oil
- 2 tbsp. white vinegar
- 2 tbsp. green pesto
- Salt and pepper
Pour the veggie stock over the couscous and leave to sit for 10 minutes or until fluffed up. Meanwhile, halve the tomatoes. Slice the avocadoes in half, remove the stones and then scoop out the flesh with a teaspoon. Drain the mozzarella and slice into thick slices, or rip into pieces. Whisk the oil, vinegar, pesto and salt and pepper together.
When the couscous is cooked, toss with half the dressing. Arrange on a plate and top with tomatoes, avocadoes, basil and spinach, drape over the mozzarella and drizzle with the rest of the dressing.