Couscous salad with avocado, tomatoes, nectarine and shrimp

Ingredients for 2 servings:

• 120 g couscous
• 180 ml vegetable stock
• 1 avocado(s), ripe
• 2 tomatoes
• 1 nectarine(s)
• 1 spring onion(s)
• 100 g shrimp(s), raw, peeled
• 2 tbsp lime juice
• some agave syrup
• 2 ½ tbsp olive oil
• salt and pepper
• cumin
• 1 tbsp parsley leaves, flat
• ½ tbsp mint leaves, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Bring the vegetable stock to a boil, add to the couscous, and let it simmer for 5 to 10 minutes. Follow the package instructions for the amount of liquid and the time required. Peel the avocado, cut the flesh into bite-sized pieces, and immediately drizzle with a little lime juice. Quarter and deseed the tomatoes. Halve the nectarine and remove the stone. Finely chop the tomatoes and nectarine. Clean and wash the spring onions, and slice them into thin rings. Sear the shrimp in a little oil. Mix the lime juice with the agave syrup, salt, pepper, and cumin, then whisk in the remaining oil. Mix the vegetables, fruit, shrimp, and dressing with the couscous, add the coarsely chopped herbs, and season to taste.