• 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


  1. 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.
  2. In a separate bowl whisk together the remaining ingredients to make a dressing.
  3. 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.
  4. 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.