Couscous Stuffed Tomato & Avocado Salad

This is a four steps process:
  1. Making Couscous
  2. Dressing
  3. Scooping Out Avocado & Tomatoes
  4. Stuffing
  • 3-4 medium sized tomatoes
  • 1 box of couscous
  • 1/4 cup of toasted pine nuts
  • 1/4 cup chopped basil/mint
  • 1/4 cup chopped spinach/green lettuce/kale or any greens of your choice
  • 1 lemon, zested and juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves of garlic, minced
  • 1 shallot (or half an onion) chopped
  • olive oil
INSTRUCTIONS: Making Couscous
  1. Put the couscous in a bowl and pour over the hot water.
  2. Stir it in then cover with a small plate and leave the couscous to swell up.
  • 1/2 cup olive oil
  • Juice of 2 large lemons
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh oregano
  • 1 tablespoon chopped fresh basil and any greens of your choice
    Salt and pepper, to taste
  1. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and basil. Season with salt and pepper.
  2. Pour the dressing over the couscous salad and stir until well combined. Season with salt and pepper, if desire
Scooping Out Avocado & Tomatoes INSTRUCTIONS
  1. Slice the tops off the tomatoes.
  2. Cut the avocados into halves and remove the pits
  3. Use a grapefruit knife (or spoon) to carefully scoop out the inside of the tomatoes, leaving the walls intact.
  1. Put the tomato shells and avocados on a tray, spoon the couscous into them.
  2. Serve chilled.
  3. You can bake/grill (optional). I liked it in raw form chilled. Garnish with fresh mint or basil leaves
  4. Any leftover couscous can be eaten with the tomatoes or saved to use in a salad or as a side dish for another meal.

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