Summary

Ingredients

• 150 g couscous
• 1 lemon (s), add the juice
• 1 avocado (s), ripe
• 0.5 ½ cucumber (s)
• 1 clove garlic
• 0.5 teaspoon ½ coriander
• salt
• pepper
• Worcester sauce
• olive oil

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Instructions

1. Many people think of the word couscous as an often dry side dish. This recipe shows, among other things, that this is by no means the case. I used instant couscous for this, but you can also use other couscous.
2. Halve the ripe avocado, remove the stone and cut across the flesh without destroying the skin. The pulp can be easily removed from the skin either by turning it inside out or using a teaspoon. Pour into a bowl and add the juice of the squeezed lemon.
3. Grate the cucumber as small as possible, press the garlic and add both. Season to taste very spicy with the other spices. If you want, you can of course also use fresh coriander, but I don`t like its own taste.
4. Prepare the couscous according to the instructions for use and stir in the avocado salsa halfway through the swelling time. Let it swell further. Refine with good olive oil to taste. You can also use more lemon juice, which makes the whole thing more fruity, but also more sour.
5. Tastes delicious with chicken, grilled or simply as a vegan meal.