Couscous and Avocado Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 mins |
| Total Time | 22 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g couscous
- 200 ml vegetable stock
- 2 avocado (s)
- 180 g sheep`s cheese, reduced fat
- 3 spring onion (s)
- oil
- 1 lemon (s)
- 1 bell pepper (s)
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ honey
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pour the hot vegetable stock over the couscous and let it soak for about 10 minutes.
- Lightly fry the spring onions in a little oil.
- Cut the bell pepper, sheep cheese and avocados into small pieces. Squeeze the lemon and pour half of it over the avocados.
- Mix the olive oil, honey, cumin, remaining lemon juice, salt and pepper to a dressing. Mix the slightly cooled couscous with the remaining ingredients and the dressing.
- Sufficient for 2 people as a full meal or for 4 people as a side dish.
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