Search

Avocado couscous salad

(21 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Avocado couscous salad
Avocado couscous salad
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is such a versatile salad, add chopped dried apricots, sultanas or even chopped apple. It tastes even better the next day, when the couscous has absorbed all the flavours. This recipe serves 6 people and takes 35 mins to prepare and cook. It's a really simple recipe bringing avocado, couscous, chickpeas together flavoured with mint, parsley and orange juice. This salad is better than all the rest and is sure to lighten up your work lunchbox. This salad would be great served as a side dish at a family BBQ.

Ingredients

  • 2 avocados
  • 500g couscous
  • 1tbsp lemon juice
  • 1 x 220g can chickpeas, drained
  • 1 red pepper, finely chopped
  • 1 pomegranate
  • 4tbsp orange juice
  • 2tbsp virgin olive oil
  • 2tbsp mint, chopped
  • 1tbsp flat leaf parsley, chopped
  • 100g pine nuts, toasted

Drizzle the avocado in lemon juice to stop it from browning.

Method

  1. Cover the couscous with boiling water. Cover with a damp teacloth and leave to soak for 20 minutes. Fork though to loosen the grains.
  2. Peel and stone the avocado and cut into chunks. Toss in the lemon juice.
  3. Mix together the avocado, chickpeas and pepper and add to the couscous.
  4. Split the pomegranate and remove the seeds. Do this over a bowl so to catch any juices. Add the seeds to the couscous.
  5. Add the orange juice to the lemon juice and whisk with the oil. Add the dressing and herbs to the couscous and fork through. Serve with a sprinkling of pine nuts.


More salad recipes

Your rating

Average rating

  • 4
(21 ratings)

Your comments

comments powered by Disqus

FREE Newsletter