Ingredients
1 ½ cups pearl couscous
2 Hass avocados, cut your favourite way
1 bunch asparagus, shaved or quartered
3 yellow squash, finely sliced with a mandoline
70 g yellow beans, cut in half lengthwise
¼ small red onion, finely sliced
½ lemon, juiced
1 cup rocket leaves
1 tbsp roasted hazelnuts, roughly chopped
Salt and pepper to taste
Olive oil
Avocado herb dressing:
½ small Hass avocado
1 lemon, juiced
3 tbsp extra virgin olive oil
Pinch salt and pepper
½ bunch mint leaves, roughly chopped
Method
1
Cook the pearl couscous as per the packet’s instructions. Allow to cool and set aside.
2
To make the avocado herb dressing; place avocado, lemon juice, oil and seasoning into a small food processor and blitz until combined. Stir through mint leaves and set aside.
3
Place the asparagus, squash, beans and red onion in a bowl season with sea salt and lemon juice, allow to sit for a few minutes while the vegetables start to soften.
4
Add 2 tbsp of the avocado dressing to the pearl couscous and toss through to coat.
5
Arrange the pearl couscous, vegetables, rocket leaves and avocado on a serving platter. Garnish with the remaining avocado herb dressing spooned over the top, hazelnuts and a drizzle of extra virgin olive oil.
Ingredients
1 ½ cups pearl couscous
2 Hass avocados, cut your favourite way
1 bunch asparagus, shaved or quartered
3 yellow squash, finely sliced with a mandoline
70 g yellow beans, cut in half lengthwise
¼ small red onion, finely sliced
½ lemon, juiced
1 cup rocket leaves
1 tbsp roasted hazelnuts, roughly chopped
Salt and pepper to taste
Olive oil
Avocado herb dressing:
½ small Hass avocado
1 lemon, juiced
3 tbsp extra virgin olive oil
Pinch salt and pepper
½ bunch mint leaves, roughly chopped