HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Couscous Tomato Salad
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Loaded Couscous Tomato Salad

Loaded Couscous Tomato Salad

with avocado and blue cheese

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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
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ piece

Onion

2 piece

Tomato

1 piece

Avocado

200 g

Couscous

(ContainsWheatMay be presentSoya)

1 piece

Lime

5 g

Coriander

20 g

Pumpkin Seeds

(May be presentSesame, Cereals containing gluten, Peanut, Nuts)

40 g

Salad Leaves

1 sachet

Vegetable Stock

(ContainsCelery)

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1 sachet

Honey

60 g

Blue Cheese

(ContainsMilk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)754 kcal
Energy (kJ)3155 kJ
Fat31.53 g
of which saturates9.14 g
Carbohydrate96.72 g
of which sugars12.15 g
Dietary Fiber0 g
Protein23.75 g
Cholesterol0 mg
Salt1.74 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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!