|1/2||red onion — finely chopped|
|4||spring onions — finely sliced|
|200 g||cocktail tomatoes — halved|
|1||english cucumber — diced|
|1||lemon — zested and juiced|
|100 ml||avocado oil — plus extra to serve|
|1 tsp||za'atar spice|
|30 g||flat leaf parsley|
|pomegranate arils — to garnish|
|lemon wedges — to serve|
Cook the couscous according to instructions on the packet. While the couscous is cooking combine the onion, spring onion, tomatoes, and cucumber in a bowl and set aside. In a separate bowl whisk together the remaining ingredients to make a dressing.
To assemble, toss the couscous lightly with all the ingredients and the dressing. Take care not to over mix or the salad will become mushy.
Arrange the avocado couscous on a platter, garnish with pomegranate seeds and parsley. Drizzle with a little extra avocado oil and serve with lemon wedges.