Loaded Couscous Tomato Salad
with avocado and blue cheese
This loaded couscous salad is packed full of intriguing ingredients. With every bite you'll encounter a new and unexpected taste or texture. This veggie dish is healthy, filling and anything but dull.
Tags:
Quick
•Family Friendly
•Veggie
Allergens:
Wheat
•Celery
•Sulphites
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
½ unit(s)
Onion
2 unit(s)
Tomato
1 unit(s)
Avocado
200 grams
Couscous
(Contains: Wheat May be present: Soya)
1 unit(s)
Lime
5 grams
Coriander
20 grams
Pumpkin Seeds
(May be present: Sesame, Cereals containing gluten, Peanut, Nuts)
40 grams
Salad Leaves
1 sachet(s)
Vegetable Stock
(Contains: Celery)
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
1 sachet(s)
Honey
60 grams
Blue Cheese
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)754.1 kcal
Energy (kJ)3155.2 kJ
Fat31.5 g
of which saturates9.1 g
Carbohydrate96.7 g
of which sugars12.1 g
Protein23.8 g
Salt1.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Pot
•Lid
Cooking Steps
1
- Boil 400ml water (double for 4p) in a pot for the couscous. Add stock.
- Once boiled, remove from heat, stir in the couscous and cover. Leave aside for 8-10 mins or until ready to serve.
- Halve, peel and chop half the onion (double for 4p) into small pieces. Cut the tomato into 1cm chunks.
- Halve the avocado and remove the pit. Slice flesh into chunks while still in the skin. Scoop out with a spoon.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Zest the lime then halve and juice the lime.
- Finely chop half the fresh coriander, stalks and all (double for 4p).
- Place a pan (without oil) over high heat and toast the pumpkin seeds until they start to pop.
3
- In a large bowl, make a vinaigrette by mixing together 2 tbsp oil (double for 4p), balsamic vinegar and honey.
- Add 1 tsp lime juice and ½ tsp zest (double both for 4p).
- Mix the couscous and the chopped onion through the vinaigrette.
- Carefully mix in the tomato, avocado, chopped coriander and salad leaves. Season to taste with salt and pepper.
4
- Divide the couscous between your bowls.
- Crumble the blue cheese on top.
- Garnish with the pumpkin seeds.
TIP: If you're not a fan of blue cheese this salad will still be delicious without!
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