Filter
Reset
Sort ByRelevance
Melissa Beau Powell
Couscous salad with avocado and tomato
Vegetarian couscous with advocado, tomato, pine nuts and spicy rocket salad.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
20 minSide dishfresh green beans, onion, garlic, sunflower oil, ketjapmarinademanis, sambal, ground ginger, ground laos, chilled lemongrass lemongrass, coconut cream, tap water,sambal goreng beans
-
65 minSide dishpotato, sprig of rosemary, coarse sea salt, traditional olive oil, garlic,rosemary potatoes
-
95 minSide dishsugar, dried yeast, Eggs, flour, salt, soft cream butter, butter,brioche (eggbread)
-
20 minSide dishfresh white asparagus, medium sized egg, fresh flat parsley, capers, mustard, extra virgin olive oil,steamed white asparagus with herb dressing
Nutrition
520Calories
Sodium1% DV15mg
Fat40% DV26g
Protein26% DV13g
Carbs18% DV55g
Fiber28% DV7g
Loved it