Avocado couscous salad

Prep: 10 mins
Cook: 25 mins
Avocado couscous salad
This is such a versatile salad, with a variety of fruits and vegetables that complement one another and are naturally cleansing.
 

2 avocados

500g couscous

1 tbsp lemon juice

1 x 220g tin chickpeas, drained

1 red pepper, finely chopped

½ pink grapefruit, skins removed and cut into slices

1 pomegranate

4 tbsp orange juice

2 tbsp virgin olive oil

2 tbsp mint, chopped

1 tbsp flat leaf parsley, chopped

100g pine nuts, toasted

Cover the couscous with boiling water.

Cover with a plate and leave to absorb the water for 20 minutes.

Fork though to fluff the grains.

Peel and stone the avocado and slice.

Toast the pine nuts in a non-stick pan over medium heat then set aside.

Mix together the avocado, chickpeas, pepper and grapefruit then add to the couscous.

Split the pomegranate and remove the seeds. Do this over a bowl to catch any juices.

Add the seeds, the orange and lemon juices then whisk with the oil.

Pour the dressing over the cous cous and toss in the herbs and fork through.  

Add a leaf or two of fresh mint and the toasted nuts to garnish if you like.

Serves
6

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Fruit, Beans, Vegetables, Grains, Nuts, Oil

Recipe Type
Healthy, Salads

Special Info
Vegetarian

Level of Difficulty
Easy

13 Shares

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