100 g couscous, or a combination of pearl and wholewheat couscous
2 large ripe avocados, peeled and stoned
½ red onion, finely chopped
4 spring onions, finely sliced
200 g cocktail tomatoes, cut in half
1 English cucumber, diced
Juice and zest of 1 lemon
100 ml avocado or olive oil
1 teaspoon all spice
1 teaspoon za’atar (optional)
1 teaspoon sumac (optional)
1 large bunch flat leaf parsley, approximately 30 g
Pomegranate seeds to garnish
To serve: avocado or olive oil and lemon wedges
Description
Cook the couscous according to instructions on the packet. While the couscous is cooking com-bine the onion, spring onion, tomatoes, and cucumber in a bowl and set aside.
In a separate bowl whisk together the remaining ingredients to make a dressing.
To assemble, toss the couscous lightly with all the ingredients and the dressing. Take care not to over mix or the salad will become mushy.
Arrange the avocado couscous on a platter, garnish with pomegranate seeds and parsley. Driz-zle with a little extra olive oil and serve with lemon wedges.
