Loaded Couscous Tomato Salad
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Loaded Couscous Tomato Salad

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
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

55 grams

Blue Cheese

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

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3155 kJ
Energy (kcal)754 kcal
Fat31.5 g
of which saturates9.1 g
Carbohydrate96.7 g
of which sugars12.1 g
Dietary Fiber0 g
Protein23.8 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester
•Pot
•Lid

Instructions

Get Prepped
1
  • Boil 400ml water (double for 4p) in a pot for the couscous. Add stock.
  • When boiling, remove from heat, stir in the couscous and pop a lid on the pot. Leave to the side 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. Cut into chunks. Scoop out the flesh 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.

TIP: If you're not a fan of blue cheese this salad will still be delicious without!

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.
Plate Up
4
  • Divide the couscous between your plates.
  • Crumble the blue cheese on top.
  • Garnish with the pumpkin seeds.