All Recipes

Tricolore Salad

4
£1.28 Per Portion
30M

Ingredients

  • 200g giant couscous (£0.95)
  • 70g sun-dried tomatoes, finely chopped (£1.09)
  • 100g pitted black olives, torn (£0.49)
  • 125g 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

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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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  • Access all your favourite recipes & step by step videos in your personal dashboard
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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Method

1. 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 18M.

2. During this time, prep all the veggies and add to a large mixing bowl.

3. 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.

4. When you’re ready to eat, serve with a handful of rocket, a few pieces of torn mozzarella & some finely chopped basil. Season with salt & pepper and enjoy!

Step By Step

1

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 18M.

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