Roast Avocado & Couscous Salad

5m
Prep Time
15m
Cook Time
20m
Ready In

Recipe: #23315

April 01, 2016



"From thestonesoup"

Original is 2 servings
  • FOR COUSCOUS
  • FOR SALAD
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (350.8 g)
  • Calories 429.9
  • Total Fat - 25.1 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 0 mg
  • Sodium - 31.3 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 9 g
  • Sugars - 3.4 g
  • Protein - 8.6 g
  • Calcium - 54.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 24.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 200C (400F).

Step 2

Cut avocado into quarters, lengthwise, discarding stone and peel.

Step 3

Drizzle with a little olive oil and season generously with salt & pepper.

Step 4

Bake for about 15 minutes or until hot and sizzling and starting to go a little golden at the edges.

Step 5

Meanwhile, place couscous and onion in a heatproof bowl and pour over 1/2 cup boiling water.

Step 6

Season and stir through a tablespoon extra virgin olive oil.

Step 7

Cover and stand until needed.

Step 8

Whisk together 1 tablespoon lemon juice with 1 tablespoon extra virgin olive oil. Season.

Step 9

To serve, fluff couscous with a wire whisk.

Step 10

Toss leaves, tomato and green onion through dressing and arrange on 2 plates.

Step 11

And add couscous on top

Step 12

Top with hot avocado.

Step 13

Drizzle with vinegar

Tips


No special items needed.

0 Reviews

You'll Also Love