Fruited Couscous Salad
Ingredients
- 1 tsp salt ⓘ
- 9 tbsp olive oil ⓘ
- 1 1/2 cups couscous ⓘ
- 1/2 cup pine nuts ⓘ
- 2 cups finely diced carrots ⓘ
- 1 None onion, chopped ⓘ
- 2 tsp sugar ⓘ
- None None Finely grated zest and juice of 1 lemon ⓘ
- 2 1/2 cups strawberries, chopped ⓘ
- 1 None avocado, diced ⓘ
- 4 tbsp chopped parsley, plus more sprigs to garnish ⓘ
Instructions
- Put 1 2/3 cup water in a saucepan with the salt and 1 tablespoon of the oil. Bring to a boil. Remove from heat, stir in the couscous and leave to stand for 5 minutes until the couscous is swollen and the water absorbed. Fluff up with a fork and transfer to a large bowl.
- Toast the pine nuts in a dry skillet until lightly browned. Add to the couscous. Heat another 1 tablespoon of the oil in the pan and lightly saute carrots and onion for 3 minutes. Sprinkle in 1 teaspoon of the sugar and cook for a further 2 minutes.
- Whisk the remaining oil in a bowl with the lemon zest, juice, remaining sugar and seasoning.
- Stir the onion, carrots, strawberries, avocado and parsley into the salad. Garnish with more parsley and serve with the dressing spooned over the top.
Nutrition & Diet Analysis (per serving)
814
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).