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Home Vegan Recipes Couscous Salad with Avocado Almond Crust Recipe

Couscous Salad with Avocado Almond Crust Recipe

A super easy and delicious salad to whip up in 15 minutes! The grilled avocado adds a nice creamy flair to this couscous salad.

Couscous Salad with Avocado Almond Crust Recipe

  • Category: Lunch
  • Servings: 2

Here’s what you need:

Main Ingredients
  • 1 tsp avocado oil
  • 120 g couscous
  • 60 g arugula
  • 180 g cherry tomatoes
  • 1 avocado
  • 1 tbsp crushed almonds
  • 3 tbsp white wine vinegar
  • 6 tbsp vegetable broth
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • salt & pepper

Directions

  • Cook the Couscous according to the cooking instructions.
  • Clean the arugula and cut in the middle. Wash the tomatoes and cut them into quarters.
  • Cut the avocado in half, remove the stone and season the cut surface with salt and pepper.
  • Place the almonds on a plate and press each avocado side into it.

  • Heat up a pan with avocado oil and fry the avocado in halves with the soft surface down for around 5 minutes.

  • Mix the vinegar, vegetable broth, maple syrup and olive and add salt and pepper.
  • Place the couscous in a bowl. Add the arugula and the tomatoes. Pour the dressing over it and mix well.
  • Serve the almond-avocado halves together with the couscous salad and enjoy!

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