Red cabbage couscous with avocado

Name: red cabbage couscous with avocado
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 350 ml tap water; 1 chicken broth tablet; 300 g couscous; 300 g cut red cabbage bag; 1 Red onion; 50 g pumpkin seeds; 3 el mayonnaise; 2 el Red wine vinegar; 30 g fresh parsley; 2 avocado

Quick couscous with red cabbage, avocado and pumpkin seeds

Ingredients

Directions

Bring water in a pan with the chicken stocking tablet to the boil.
Put the couscous and red cabbage in a large bowl and pour over the stock. Cover and leave for 10 minutes.
Cut the red onion into thin half rings and place in a bowl. Pour hot water over and leave for 10 minutes so that the onion loses some of its sharpness.
In the meantime, heat a skillet without oil or butter and toast the pumpkin seeds for 3 minutes. Leave to cool on a plate.
Mix the mayonnaise and vinegar. Season with pepper and salt.
Remove the parsley leaves from the twigs and cut finely.
Let the onion drain. Stir in the couscous and red cabbage with a fork.
Mix the onion, half of the pumpkin seeds, mayonnaise dressing and half of the parsley.
Cut the avocados halfway through the middle and remove the kernel and skin.
Cut the flesh into pieces lengthwise and place on the couscous.
Sprinkle with the remaining pumpkin seeds and parsley.