Fragrant salad with avocado and couscous

Submitted by enr on 15 May 2014
avocado 3
4 tomatoes
1 cup couscous - a real Moroccan couscous, not paste couscous
1-2 lemons or limes
1 onion
2 garlic cloves
1/3 cup chopped coriander or parsley
4-5 tbsp olive oil or sunflower oil
1-3 hot chili peppers
300 g mushrooms - optional
paprika, salt
Fragrant salad with avocado and couscous
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Cous put up put in a bowl and pour 100 ml lemon juice (or lime juice), olive oil and 1/3 cup water. Allow to stand for 5 minutes to absorb the liquid and try - if not softened put a little more water. Avocado peel and cut into small cubes, tomatoes, cut into small cubes, onion cut into thin crescents. Chillies are cut into very small pieces. Mushrooms (if used) is baked for 15-20 minutes in a hot oven, and then if need be, cut into chunks. To cous-Kusa add 1 tsp lemon zest or lime, chopped tomatoes, avocado, onion, chilli and mushrooms (if using), ground garlic and coriander. Salad mix gently and add salt and season with pepper. Can be served immediately or left for 30 minutes - an hour in the refrigerator, then takes very good flavors and then need to be salted and seasoned with paprika again. * 1 tea cup . = 250 ml * Salad is delicious chili - hot peppers number depends on their flair and individual tastes. * The salad is a variation of Кус-кус salad A la Foe , several times her doing so earned a separate recipe.
1 user
15 May 2014


This salad reminds me of the Lebanese *Tabule* certainly very tasty and will be put in soon

Very tasty salad happened! I liked that the couscous soak in lemon juice. Popromenih proportions, but I followed the instructions exactly. I added chicken and get a great lunch.

I am very glad that you liked the salad, Gerry :) We sure every time we change something, tolerate variations recipe :) In the summer really is wonderfully light main meal - we often combine it with grilled halloumi cheese.