Mint and avocado couscous salad

recipe

Place 1 cup (200g) couscous into a small heatproof bowl. Pour over 1 1/4 cups (310ml) hot chicken or vegetable stock and top with 30g butter. Cover tightly with plastic wrap and stand for 5 minutes or until stock is absorbed. Add 1 cup torn mint leaves, a quarter avocado and 2 tablespoons lightly toasted pine nuts. Combine 1 tablespoon honey with 2 tablespoons lemon juice, sea salt and cracked black pepper, and pour over salad.

Serves 4

Donna Hay – No Time To Cook

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