Agave Couscous Salad

Agave and lemon give the dressing a fresh, sweet and acidic flavour. This salad tastes like summer and is perfect for eating on a hot summer day.

by Jodi MacKinnon (QFG)

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Course: Salad
Cuisine:
Servings: 4 People
Calories: 0

Ingredients:

Salad

1/2 cup medium-grain couscous
3/4 cup boiling water
1/2 cup red pepper (diced)
1 avocado (diced)
1/3 cup sundried cranberries
1/3 cup red onion (diced)
2 cups parsley (roughly chopped)
1/3 cup feta cheese (crumbled)

Dressing

1/3 cup agave syrup
1 tsp cayenne pepper
1/4 cup lemon juice
1/2 cup olive oil

Instructions:

Salad

Toss the couscous with boiling water and cover with plastic wrap. Let sit for 10 minutes for the liquid to absorb. Fluff with a fork and cool.
Combine couscous, red pepper, avocado, sundried cranberries, red onion, parsley, and feta cheese.
Toss with some of the dressing, season and serve.

Dressing

Combine agave syrup, cayenne, lemon juice and slowly whisk in olive oil to emulsify.

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About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

dans Recipe Index

# Salad