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Tricolour couscous salad with guacamole

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.

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Love Dips

Love Dips

Everyone loves fresh dips... They’re a great way to start an evening and also popular as a quick and easy Sunday teatime family snack. But there’s so much more you can do with dips than just dipping You can spread them into sandwiches as a tastier alternative to butter or mayonnaise, dollop them onto jacket potatoes, stir into mashed potato or serve on the side with grilled fish or chicken - a great way to use up any left overs.

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