Couscous salad with peppers and avocado

Ingredients for 6 servings:

• 500 g couscous, instant
• 750 ml vegetable broth or beef broth
• 1 onion(s), chopped
• 1 zucchini
• 1 bell pepper(s), red
• 1 tbsp rapeseed oil
• 1 pack of tomatoes, pureed, approx. 500 g
• 1 tbsp agave syrup
• salt and pepper
• Caraway powder
• Cumin powder
• 2 tbsp agave syrup
• ½ tsp turmeric powder
• 2 tbsp tahini
• 5 tbsp white wine vinegar
• some water
• salt and pepper
• 5 tbsp extra virgin olive oil
• 1 avocado(s)
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

vegetarian, party salad

This recipe serves 6 as a main course and 8 as a side dish. If you use vegetable broth instead of beef broth, the salad is vegetarian. Place the couscous in a large, sealable bowl and pour the hot broth over it. (I use organic instant broth powder, which I stir into hot water.) Stir the couscous with a fork. While cooking, fluff the couscous with a fork every now and then. Cut the zucchini and bell pepper into very small cubes. Peel the bell peppers first to make them easier to digest. Sauté the chopped onion in a pan with the rapeseed oil until translucent. Add the diced vegetables and fry briefly. Add the passata and agave syrup. Season with salt and pepper, and add caraway seeds, a little cumin, and turmeric, if desired. Cover and simmer over medium heat for about 10 minutes. Meanwhile, prepare the dressing. In a bowl, add tahini, white wine vinegar, a little water, the remaining agave syrup, salt, and pepper and whisk to combine. Add the olive oil, keep stirring, and season to taste. Pour over the couscous and mix. Add the cooked vegetables to the couscous and mix everything again. Halve a ripe avocado, remove the pit with a knife, and scoop out the flesh from the skin. Finely dice the avocado and add to the salad. Finally, mix in the chopped parsley and season to taste. The salad tastes just as good lukewarm after about half an hour of soaking, or cold. You can also let it soak in the fridge overnight. It’s best to take the salad out of the fridge half an hour before serving so the flavors develop better. It tastes great on its own or as a side dish with pan-fried, seared salmon, grilled meats, grilled feta, or chicken thighs. It also makes a wonderful party salad at a buffet.