Melissa Beau Powell
Couscous salad with avocado and tomato
Vegetarian couscous with advocado, tomato, pine nuts and spicy rocket salad.
Prepare the couscous according to the instructions on the package. Stir the couscous with a fork and let it cool down until lukewarm.
Roast the pine nuts in a dry frying pan until golden brown. Put them in a bowl.
Halve the tomatoes, remove the seeds and cut the flesh into small cubes.
Cut the spring onions into thin rings and tear the arugula into large pieces.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into cubes.
Mix the oil, pine nuts, tomato, avocado, spring onions and rocket salad through the couscous. Season the salad with juice of lemon, salt and pepper.
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