Roast Avocado & Couscous Salad
Created by dienia b on April 1, 2016
- Servings: 2
- Prep Time: 5m
- Cook Time: 15m
- Recipe #23315
Ingredients
- 1 large avocado
- Salt, dash
- Pepper, dash
- Olive oil, dash
- FOR COUSCOUS
- 1/2 cup couscous
- 1/2 cup water (boiling)
- 1 tablespoon olive oil
- 1/4 cup red onion, peeled & finely diced
- FOR SALAD
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 green onions, chopped
- 4 cups lettuce, chopped (mixed baby lettuce leaves)
- 1 tomato, diced
- FOR TOPPING
- Balsamic vinegar (drizzle of)
How to Make
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Step 1: Preheat oven to 200C (400F).
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Step 2: Cut avocado into quarters, lengthwise, discarding stone and peel.
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Step 3: Drizzle with a little olive oil and season generously with salt & pepper.
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Step 4: Bake for about 15 minutes or until hot and sizzling and starting to go a little golden at the edges.
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Step 5: Meanwhile, place couscous and onion in a heatproof bowl and pour over 1/2 cup boiling water.
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Step 6: Season and stir through a tablespoon extra virgin olive oil.
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Step 7: Cover and stand until needed.
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Step 8: Whisk together 1 tablespoon lemon juice with 1 tablespoon extra virgin olive oil. Season.
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Step 9: To serve, fluff couscous with a wire whisk.
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Step 10: Toss leaves, tomato and green onion through dressing and arrange on 2 plates.
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Step 11: And add couscous on top
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Step 12: Top with hot avocado.
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Step 13: Drizzle with vinegar
Nutritional Facts
- 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