Update: Für das deutsche Rezept nach unten scrollen!
Just another comfort food. Just another perfect summer dish. Just a perfect snack. Just a perfect everyday dish. Just a perfect picnic dish. Just a perfect side dish for grilling. Just so many options for eating this wonderful, delicious and easy salad.
It hasn’t deserved the word salad. I mean salad is something, that involves some lousy leaves of some green plant. It’s something, that doesn’t saturate. Attributes that have nothing to do with that „salad“. You can serve the salad immediately warm, or cold or at room temperature. So versatile again.
This dish involves only delicious ingredients. Couscous, avocado, pine nuts, mint, honey. The product has to be luscious. And it is! So next time you go by an avocado, buy it and remember this dish.
I’m looking forward to tomorrow, since then we’ll be going to the market again. Maybe I’m making some photos then and a bit of story telling about it next time. We will definitely go to our favourite market stall again, buy vegetables, especially those great tomatoes, buy some bread at the bread stall, cheese and maybe some flowers. Some of the flowers, which we bought last Saturday and I showed you in the last post are still vivid, like the beautiful orange lilies and the gerbera.
Vor einem Jahr: Death by Chocolate
Couscous-Avocado-Salat
nach einem Rezept aus Keine Zeit zum Kochen von Donna Hay
für 2 Personen
Zutaten
- 200 g Couscous
- 300 ml kochend heiße Hühnerbrühe
- 1 EL Butter
- 1 Avocado
- 1 EL Zitronensaft
- 2 EL Pinienkerne
- eine kleine Handvoll frischer Minze
- 1 EL flüssiger Honig
- Pfeffer, Salz
In einer Schüssel den Couscous mit der Butter und einer Prise Salz mischen. Die kochende Hühnerbrühe dazugeben und verrühren. Mit einem Teller oder Deckel abdecken und 5 Minuten ziehen lassen.
Währendessen die Avocado halbieren, den Kern entfernen und das Fleisch in Würfel schneiden. Die Pinienkerne in einer Pfanne ohne Öl rösten. Die Minze hacken oder mit den Fingern zerreißen.
Wenn der Couscous gezogen hat, gut umrühren. Honig und Zitronensaft unterrühren und mit Salz und Pfeffer würzen. Die Avocado, Pinienkerne und die Minze unterheben.
Just another comfort food. Just another perfect summer dish. Just a perfect snack. Just a perfect everyday dish. Just a perfect picnic dish. Just a perfect side dish for grilling. Just so many options for eating this wonderful, delicious and easy salad.
It hasn’t deserved the word salad. I mean salad is something, that involves some lousy leaves of some green plant. It’s something, that doesn’t saturate. Attributes that have nothing to do with that „salad“. You can serve the salad immediately warm, or cold or at room temperature. So versatile again.
This dish involves only delicious ingredients. Couscous, avocado, pine nuts, mint, honey. The product has to be luscious. And it is! So next time you go by an avocado, buy it and remember this dish.
I’m looking forward to tomorrow, since then we’ll be going to the market again. Maybe I’m making some photos then and a bit of story telling about it next time. We will definitely go to our favourite market stall again, buy vegetables, especially those great tomatoes, buy some bread at the bread stall, cheese and maybe some flowers. Some of the flowers, which we bought last Saturday and I showed you in the last post are still vivid, like the beautiful orange lilies and the gerbera.
One year ago: Death by Chocolate
Couscous-Avocado-Salad
adapted from No Time To Cook by Donna Hay
serves two
Ingredients:
- 200 g couscous
- 300 ml hot chicken broth
- 1 Tbsp. butter
- 1 avocado
- 1 Tbsp. lemon juice
- 2 Tbsp. pine nuts
- a small handful of fresh mint
- 1 Tbsp. honey
- pepper and salt
In a medium bowl combine the couscous with the butter, a splash of salt and the hot chicken broth and stir. Cover with a plate or a lid and let it steep for 5 minutes.
Meanwhile half the avocado, remove the pit and cut the flesh into pieces. Roast the pine nuts without oil in a medium pan over medium heat. Chop the mint, if you like or just tear it into pieces with your fingers. I prefer the second choice, because I’m to lazy to chop and it’s feeling better doing it the hands.
After steeping, give the couscous a good stir. Add the honey, lemon juice and season to your taste with salt and pepper. Add the avocado, pine nuts and the mint and fold them in.
Enjoy!
![[:de]Tortillas mit schwarzer Bohnen-Mole und marinierter Avocado[:en]Tortillas with Black Bean Mole and marinated Avocado[:]](https://coconutandvanilla.com/wp-content/images/posts/pizza_quiche_tartes/tortillas-avocado-bohnen/tortillas-avocado-bohnen.jpg "[:de]Tortillas mit schwarzer Bohnen-Mole und marinierter Avocado[:en]Tortillas with Black Bean Mole and marinated Avocado[:]")
Wow, this looks and sounds really great! I love the rustic wood you use as underground for your awsome pictures!
Klasse Bilder & Texte! Gut schauste aus mit
kurzen Haaren!
Schickst Du mir bitte die Geb.-Tags-Geschenk-
e-mail abermals – ging in den Weiten des Netzes verschütt! Danke. Wie viele Leutchen
werden zur Multifunktionsfeier erwartet?
Gruss auch Von Christiane Baer
This recipe looks so delicious! Your photos absolutely capture the freshness, can't wait to try it!
stilllifestyle.com
chicagophotostylist.com
Love all the color! This sounds great!
wonderfully and healthy lunch!!! I might try this today.
Thanks for participating, Lena. Wish you lots of luck too:).
I don't know why I never thought before to put avocado in a grain salad. Absolutely love this idea. Thank you and Donna Hay, too!
Cheers,
*Heather*
This looks great…one question though…is the couscous cooked beforehand?
Thank you!
@Anonymous: the couscous is just cooked like I described it above in the recipe. No more cooking before. The couscous doesn't take any longer to cook. But I don't know if it is an „instant“ couscous, although the package says nothing about that. To be sure, follow the instructions on your couscous package and replace the water with chicken broth, the butter and salt.
Enjoy your couscous salad!
Wow, what an amazing photo and a delicious looking salad.
I’d love for you to submit some of your beautiful photos, and a link to your blog posts, to my vegetarian food photo gallery showcasing the best vegetarian/vegan dishes on the web.
This avocado salad looks so fresh and the ingredients so simple. Lovely photo as well.
This is my idea of what heaven is like. So glad to see this on FoodieCrush 🙂
Found this from foodiecrush and loved it. I didn't realize the name wasn't a part of the recipe at first. So I altered it 🙂 and added coconut milk and some vanilla – it was delicious!!!! Thanks!
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