in Recipes

Couscous and avocado salad

updated

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Ingredients for 2 servings:

  • 100 g couscous
  • 200 ml vegetable stock
  • 2 avocados
  • 180 g reduced-fat feta cheese
  • 3 spring onions
  • oil
  • 1 lemon(s)
  • 1 bell pepper(s)
  • ½ tsp cumin
  • ½ tsp honey
  • 2 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

with feta cheese and peppers

Pour the hot vegetable broth over the couscous and let it swell for about 10 minutes. Lightly fry the spring onions in a little oil. Chop the bell pepper, feta cheese, and avocados into small pieces. Squeeze the lemon and pour half over the avocados. Mix the olive oil, honey, cumin, the remaining lemon juice, salt, and pepper to make a dressing. Mix the slightly cooled couscous with the remaining ingredients and the dressing. Serves 2 as a full meal, or 4 as a side dish.

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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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