in Middle East

Couscous with avocado and cress

updated

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Ingredients for 2 servings:

  • 250 g couscous
  • ¼ liter vegetable broth
  • 2 avocados, ripe soft
  • cress
  • olive oil
  • lemon juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Summer dish, lukewarm

Peel the avocados and dice them into small cubes. Bring the vegetable stock to a boil with a splash of olive oil and remove from the heat. Add the couscous, stir well, and let it swell for about 3 minutes. Stir in the avocado pieces and season with lemon juice, salt, and pepper. Serve on plates and sprinkle generously with cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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