Roast Avocado & Couscous Salad
Recipe: #23315
April 01, 2016
Categories: Salads, Vegetable Salad, Couscous, Avocado, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, more
"From thestonesoup"
Ingredients
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- FOR COUSCOUS
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- FOR SALAD
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- FOR TOPPING
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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.