Grilled Avocado with Zesty Couscous Salad
30 min
Vegan
54487
For 2 Portions
100 g
couscous
50 g
chickpeas
30 g
corn, canned
10 g
cilantro, fresh
10 g
basil, fresh
2
avocado
1/2
chili pepper
1/2
red bell pepper
3 tbsp
olive oil
2 tbsp
red wine vinegar
2 tsp
agave syrup
2 tsp
coriander, ground
1 tsp
paprika powder, sweet
1 tsp
cumin seed
1/2 tsp
Dijon mustard
1/6 l
vegetable broth
pepper
salt
1. All set?
2. Bring broth to the boil and add couscous. Cover and leave to absorb for 5 - 10 min.
3. Wash, deseed, and dice bell pepper.