Name: Couscous tabbouleh with avocado
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Main
Ingredients: 100 g couscous; 2 avocados; 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 allspice; 1 tsp za'atar spice; 1 tsp sumac; 30 g flat leaf parsley; pomegranate arils to garnish; lemon wedges to serve

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Ingredients (14)

100 g	couscous
2	avocados
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	allspice
1 tsp	za'atar spice
1 tsp	sumac
30 g	flat leaf parsley
	pomegranate arils — to garnish
	lemon wedges — to serve

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Method:

Cook the couscous according to instructions on the packet. While the couscous is cooking combine the avocado, 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, and garnish with pomegranate seeds and parsley. Drizzle with a little extra avocado oil and serve with lemon wedges.