Couscous salad with avocado and strawberries

Name: Couscous salad with avocado and strawberries
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 8 TABLESPOONS Oil; 250 g Couscous (instant); 3 Carrots; 1 Onion; 60 g Pine nuts; 2 Organic lemons; 1 collar flat leaf parsley; 350 g Strawberries; 1 (approx. 250 g) ripe avocado

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
8 TABLESPOONS Oil
250 g Couscous (instant)
3 Carrots
1 Onion
60 g Pine nuts
2 Organic lemons
1 collar flat leaf parsley
350 g Strawberries
1 (approx. 250 g) ripe avocado

Directions

1
Boil 300 ml water with approx. 1⁄2 teaspoon salt and 1 tablespoon oil. Stir in the couscous, remove from the heat, cover and let it swell for about 5 minutes. Loosen up with a fork.
2
Peel, wash and cut the carrots into small cubes. Peel and finely dice the onion. Roast pine nuts in a pan without fat until golden brown. Take them out. Heat 1 tbsp. oil in a frying pan. Fry the carrots for 2-3 minutes.
3
Add the onion and continue steaming for about 2 minutes. Sprinkle with 2 tablespoons of sugar and caramelise lightly. Remove from heat, season with salt and pepper and let cool.
4
Wash the lemons hot, dry and grate the peel. Halve the lemons and squeeze them. Mix lemon peel, lemon juice, salt, pepper and 1 pinch of sugar. Fold in 6 tablespoons of oil.
5
Wash parsley, shake dry, pluck leaves and cut finely. Wash, clean and chop the strawberries. Halve the avocado, stone it, remove the flesh from the skin and chop finely.
6
Mix all the salad ingredients and lemon vinaigrette and leave to stand for a while. Season again with salt and pepper and serve.