5 from 7 votes

Tricolore Salad

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This Giant Cous Cous Tricolore salad is such an easy, delicious and satisfying lunch or meal prep recipe. A great variation to the Italian inspired tricolore version.
Prep time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
£1.28
Makes: 4
mains, Salad
Italian

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Tricolore Salad

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5 from 7 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
£1.28
mains, Salad
Italian
Servings: 4
This Giant Cous Cous Tricolore salad is such an easy, delicious and satisfying lunch or meal prep recipe. A great variation to the Italian inspired tricolore version.

Ingredients

  • 200 g giant couscous £0.95
  • 70 g sun-dried tomatoes,finely chopped (£1.09)
  • 100 g pitted black olives,torn (£0.49)
  • 125 g mozzarella (£0.45)
  • 1 cucumber,finely diced (£0.43)
  • 1 red onion,finely diced (£0.49/3)=(£0.16)
  • 1 avocado (£1.09/2)=(£0.55)
  • Handful fresh basil,finely chopped (£0.50)
  • 1 bag of rocket (£0.50)

Cupboard Essentials

  • 2 tbsp sun-dried tomato infused oil
  • Optional veggie stock cube
  • Salt & Pepper

Method

  • Start by adding the giant couscous into a medium saucepan filled with simmering water. I added a stock cube for some additional flavour but this is completely optional. Set a timer according to the couscous packet, mine was 18 minutes.
  • During this time, prep all the veggies and add to a large mixing bowl.
  • When the couscous is ready to eat, rinse in a colander with cold water to cool. Add to a large bowl with the sun-dried tomatoes, black olives, cucumber and red onion. If you’re meal-prepping, don’t add the sun-dried tomato infused oil at this stage, instead add when you’re about to eat. If you’re serving up for 4 people, stir the oil into the mix.
  • When you’re ready to eat, serve with a handful of rocket, a few pieces of torn mozzarella and some finely chopped basil. Season with salt & pepper and enjoy!

Nutrition

Servings: 4 servings
Fat: 26g
Calories: 538kcal
Carbohydrates: 61g
Protein: 13g

 

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