Avocado Cous Cous Salad


This is such a versatile salad, add chopped dried apricots, sultanas or even chopped apple. It even tastes better the next day, when the cous cous has absorbed all the flavours.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6


  • 2 avocados
  • 500g cous cous
  • 1 tbsp. lemon juice
  • 220g canned chickpeas, drained
  • 1 red pepper, finely chopped
  • 1 tbsp. pomegranate seeds
  • 4 tbsp. orange juice
  • 2 tbsp. virgin olive oil
  • 2 tbsp. mint, chopped
  • 1 tbsp. flat leaf parsley, chopped
  • 100g pine nuts, toasted


  • Cover the cous cous with boiling water. Cover with a damp teacloth and leave to soak for 20 minutes. Fork through to loosen the grains.
  • Peel and stone the avocado and cut into chunks. Toss in the lemon juice. Mix together the avocado, chick peas and pepper and add to the cous cous.
  • Add the pomegranate seeds to the cous cous.
  • Add the orange juice to the lemon juice and whisk with the oil. Add the dressing and herbs to the cous cous and fork through. Serve with a sprinkling of pine nuts.
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