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Couscous Salad with Avocado Almond Crust
Rated 5 stars by 1 users
Category
lunch
Servings
2
Prep Time
15 minutes
A super easy and delicious salad to whip up in 15 minutes! The grilled avocado adds a nice creamy flair to this couscous salad.
Julia Frank
Ingredients
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120 g Couscous
60 g Arugula
180 g cherry tomatoes
1 avocado
1 tbsp crushed almonds
3 tbsp white wine vinegar
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6 tbsp vegetable broth
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1 tbsp maple syrup
salt & pepper
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1 tsp avocado oil
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1 tbsp olive oil
Directions
Cook the Couscous according to the cooking instructions.
Clean the arugula and cut in the middle. Wash the tomatoes and cut them into quarters.
Cut the avocado in half, remove the stone and season the cut surface with salt and pepper.
Place the almonds on a plate and press each avocado side into it.
Heat up a pan with avocado oil and fry the avocado in halves with the soft surface down for around 5 minutes.
Mix the vinegar, vegetable broth, maple syrup and olive and add salt and pepper.
Place the couscous in a bowl. Add the arugula and the tomatoes. Pour the dressing over it and mix well.
Serve the almond-avocado halves together with the couscous salad and enjoy!
