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🍽️ Fresh Couscous Salad with Orange and Avocado

369 kcal · 30 min · 4 servings

Ingredients

• 200 g organic orange (1 organic orange)
• salt
• pepper
• 1 pinch ground clove
• 250 g couscous
• 400 ml Mediterranean vegetable broth
• 320 g tomatoes (4 tomatoes)
• 2 ripe avocados

Instructions

1. 1. Wash the orange under hot water and pat it dry.
2. 2. Grate the fine, orange-colored peel (zest) from half the orange using a zester.
3. 3. Squeeze the halved orange to extract the juice.
4. 4. Whisk 75 milliliters of orange juice with salt, pepper, and ground cloves in a bowl to make the dressing.
5. 5. Add couscous, vegetable broth, and half of the orange zest to a pot.
6. 6. Bring the mixture to a boil and stir.
7. 7. Reduce the heat, cover the pot, and let the couscous cook for 5 to 6 minutes.
8. 8. Wash the tomatoes and cut out the stem areas in a wedge shape.
9. 9. Cut the tomatoes into wedges.
10. 10. Halve the avocados and remove the pits.
11. 11. Peel the avocado halves and cut the flesh into thin wedges.
12. 12. Gently mix the avocado and tomato wedges with the orange dressing.
13. 13. Season the salad with salt and pepper to taste.
14. 14. Season the cooked couscous with salt.
15. 15. Arrange the couscous on a plate and sprinkle with the remaining orange zest.
16. 16. Place the avocado-tomato salad next to the couscous.

Nutrition per serving

• kcal: 369
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 47 g