Salad with Giant Couscous & Avocado Dip
with Greek-style cheese, tomato & fresh herbs
Did you know that giant couscous originated in the 1950s to replace rice, which was a scarce product at the time?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1.5 piece
Tomato
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
4 milliliters
Lemon-infused olive oil
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
40 g
Lamb's lettuce
40 g
Greek-style cheese
(Contains Milk)
40 g
Avocado dip
5 g
Fresh flat leaf parsley & chives
Not included in your delivery
300 milliliters
Water
½ piece
Low sodium vegetable stock cube
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
¼ tablespoon
Olive oil
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan and crumble in the stock cube (see pantry for amounts).
- Cook the giant couscous for 12 - 14 minutes, covered, stirring occasionally so as to prevent it from sticking.
- Drain when finished and rinse under cold water.
- Chop the onion as finely as possible.
- Dice the tomato and finely chop the fresh herbs.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop.
- Remove from the pan and set aside.
Did you know... pumpkin seeds contain the most magnesium and phosphorus out of all nuts and seeds. Magnesium helps keep muscles healthy, while phosphorus is good for bones and teeth.
- Heat the olive oil in the same frying pan and fry the onion for 3 - 4 minutes.
- In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar, the honey and the lemon-infused olive oil.
- Transfer the giant couscous and onion to the bowl and mix well to combine with the vinaigrette.
- Transfer the tomato, the fresh herbs and the lamb's lettuce to the giant couscous and mix well to combine. Season to taste with salt and pepper.
- Serve the giant couscous salad on plates and top with the avocado dip.
- Crumble over the Greek-style cheese and garnish with the pumpkin seeds.