Avocado couscous salad
Prep:
10 mins
Cook:
25 mins
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
