Tricolour couscous salad with guacamole

Use dips as an alternative to mayonnaise, soured cream or oily dressings in salads. Try some of the following ideas: Potato salad: mix boiled new potatoes in their skins with sliced spring onions and sour cream and chive dip, Coleslaw: mix shredded carrot, cabbage and onion with garlic and onion dip, Mixed salad: simply top with a dollop of onion and garlic dip, Rice salad: mix cooked brown rice with kidney beans, sliced spring onions and halved cherry tomatoes with guacamole, Pasta salad: Mix cooked wholewheat pasta with tuna, sweetcorn and salsa, Greek salad: mix chopped green peppers, tomatoes, red onion, feta cheese and olives with tzatziki, Caesar-style salad: mix cos lettuce with grilled chicken, croutons and cheese and chive dip.

• Preparation: 15 mins
• Serves: 4

What you need:

• 200g/7oz couscous
• 240ml/8floz vegetable stock
• 75ml/5tbsp guacamole
• freshly ground black pepper
• 1 medium red onion, finely sliced
• 150g/5oz cherry tomatoes, halved
• 150g/5oz mozzarella cheese, cut into small cubes
• 1 (50g) bag of rocket leaves

What you do:

1. Place the couscous in a bowl and add the vegetable stock. Stir well, cover with an upturned plate and leave to stand for 5 mins or until all the liquid has been absorbed. Fluff up the couscous using a fork and leave to cool.
2. Mix the couscous with the guacamole and season with black pepper. Add the onion, tomatoes and mozzarella mix well.
3. Line a bowl with half the rocket leaves, then gently toss the remaining rocket into the couscous. Heap into the serving bowl and serve with a little more guacamole if liked.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy