Ease of Preparation: Easy
Yields: 6 servings
Ingredients
½ cup couscous (125 ml)
1 ½ cups fresh plum tomatoes, chopped and seeded (375 ml)
1 cup chopped parsley (250 ml)
4 green onions, chopped
2 tablespoons chopped fresh mint (30 ml)
½ cucumber, seeded and diced
4 radishes, chopped
The juice 2 lemons
½ cup of good olive oil (125 ml)
1 teaspoon balsamic vinegar
Salt and pepper to taste
3 avocados – peeled, cored
Method
Boil ¾ cups (190ml) of water. Place cous cous in a heat proof dish and pour boiling water over top. Cover and leave to soak for 15 minutes. Fluff with fork.
Add all the ingredients except the avocados and toss.
Halve the avocados; remove pit and sprinkle liberally with fresh lemon juice & balsamic vinegar
Preheat the grill to 250°F/120°C or medium low heat.
Oil the grill. Grill avocado halves for 1 minute per side. Serve 1 with each salad.
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