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Avocado Greek Salad with Pearl Couscous
Do you go into cafés and see amazing salads that you want to replicate at home? This is one of them. Here’s our fresh take on a Greek Salad with an avocado and pearl couscous twist.
Makes 6
Prep Time 20 minutes
Cook Time 10 minutes
Intermediate
Ingredients
1 cup pearl couscous
⅓ cup Eta Caramelised Onion Dressing
10 cherry tomatoes, halved
½ telegraph cucumber, sliced lengthwise and cut into chunks
1 avocado, diced
½ red capsicum, deseeded and sliced
½ yellow capsicum, deseeded and sliced
¼ cup pitted black olives (optional)
½ x 120g bag salad leaves
50g feta (optional)
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Cook pearl couscous according to packet directions. Rinse in cold water and drain well. Put into a mixing bowl and stir through Eta Caramelised Onion Dressing. Set aside for 10 minutes to allow the couscous to absorb the dressing flavours. Step 2
Add cherry tomatoes, cucumber, avocado, red and yellow capsicums and olives, if wished. Toss to mix through the couscous. Step 3
Place salad leaves on a serving platter or in a bowl. Spoon over the couscous mixture. Scatter over crumbled feta before serving. Tips
This recipe gets the Healthy Pick for Light Meals and Sides.
What do I need?
Select All
1
1 cup pearl couscous
2
⅓ cup Eta Caramelised Onion Dressing
3
10 cherry tomatoes, halved
4
½ telegraph cucumber, sliced lengthwise and cut into chunks
5
1 avocado, diced
6
½ red capsicum, deseeded and sliced
7
½ yellow capsicum, deseeded and sliced
8
¼ cup pitted black olives (optional)
9
½ x 120g bag salad leaves
10
50 g feta (optional)
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