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European Recipes

Loaded Couscous Tomato Salad

Loaded Couscous Tomato Salad

Loaded Couscous Tomato Salad

with avocado and blue cheese

Get 50% off your first box

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

1 unit(s)

Lime

5 grams

Coriander

20 grams

Pumpkin Seeds

40 grams

Salad Leaves

1 sachet(s)

Vegetable Stock

1 sachet(s)

Balsamic Vinegar

1 sachet(s)

Honey

60 grams

Blue Cheese

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

Get Prepped

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.

Toast the Seeds

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.

Assemble the Salad

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.

Dish Up

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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Explore Similar Recipes

Couscous Recipes

Coriander Recipes

Avocado Recipes

Blue Cheese Recipes

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