Couscous – Avocado Salad with Attachment ….

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 294 kcal


Prepare couscous semolina:

  • 250 g Couscous semolina
  • 2,5 dl Vegetable broth

The vegetable :

  • 2 Pc. Avocado diced ripe
  • 0,5 Pc. Freshly diced yellow peppers
  • 0,5 Pc. Freshly diced fennel
  • 1 Pc. Diced celery stalks, put leaves to one side
  • 1 Handful Chopped young kohlrabi leaves into small pieces.

Also to garnish:

  • 50 g Or mOre rocket as you like
  • 12 Pc. Cherry tomatoes
  • 24 Pc. Grie. Amphisis olives
  • 3 tbsp Extra virgin olive oil
  • 1 Handful Celery leaves chopped

For the sauce:

  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Bianco balsamic vinegar
  • 2 tbsp Freshly squeezed lemon juice
  • 1 Pc. Chopped red onion
  • 4 Pc. Garlic clove chopped
  • 2 cm Grated ginger
  • Salt - pepper - Espelette pepper


Prepare couscous:

  • Bring the vegetable broth (also possible with salt water, I use vegetable broth, the semolina gets more, taste), pour over the couscous semolina, leave to soak for approx. Then fluff with a fork and season with 1-2 tablespoons of olive oil.

For the sauce:

  • Mix the olive oil, balsamic vinegar and lemon juice. Add salt, pepper and allspice and stir until the salt has dissolved. Add onions, garlic and ginger, pour everything over the semolina.

Prepare the salad:

  • Add all the vegetables to the semolina, mix well together. Taste and season if necessary.


  • Sprinkle rocket on cold plates, place 2-3 serving spoons on top and garnish with olives and cherry tomatoes. Sprinkle with chopped celery leaves. Finished. Good Appetite !!


Serving: 100gCalories: 294kcalCarbohydrates: 0.7gProtein: 0.2gFat: 32.6g
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Written by John Myers

Professional Chef with 25 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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