Tangy Avocado Cucumber Couscous Salad
Lately, I’m trying to make light meals for dinner. The inspiration for this salad was twofold- first, combining avocado and cucumber, and second, use up the Israeli couscous in my pantry. I’ve always wanted to try combining cucumber and avocado. Both taste great with lime juice so why not put them together – I think adding crisp cucumbers to guacamole will take it to another level..hmmm…next time. Here goes:
What you need
- 1 Cup Israeli Couscous
- 1/4 onion or one shallot
- 1 Tblsp of Olive oil
- 1 Bay leaf
- 1/2 A stick of cinnamon
- 1 Pinch saffron
- 2 Small tomatoes
- 1 Avocado
- 2 Persian cucumbers
- 1 Lime
- 1/2 Serrano pepper
- 1 Can garbanzo beans
- 2 Cups of water
- 2 Green onions, green part diced – for garnish
- 1/2 Cup toasted nuts (almonds, pecans)
- Salt and Pepper to taste
How Its Done
- Dice the onion and set aside.
- Heat a the olive oil in a saucepan and add the bay leaf and cinnamon stick. Add the diced onion or shallot and let cook till translucent.
- Add the israeli couscous and coat with the infused oil. Add the water (or stock), zest of the lime and the saffron, and some salt to taste (be careful not to over-salt). Rinse the garbanzo beans and add. Cover and let cook, about 15 minutes.
- Now we can prep the rest of the salad. Dice the cucumber and tomatoes.
- Prepare the avocado. Insert the knife at the top of the avocado and go around till you circle back to the starting point. Twist the two “lids” to separate. Now, tap your knife into the seed and twist it off. To scoop the flesh, first make three vertical cuts and then three horizontal cuts into each of the avocado halves – scoop with a small spoon.
- Juice the lime and mix in with the avocado, adding some salt and pepper, as well as the serrano, diced into small fine pieces. Now ad the cucumber and mix and set aside till the couscous is ready.
- Add warm couscous to the avocado-cucumber mix and drizzle a little olive oil. Add the tomatoes and mix well. Garnish with the green onions and toasted nuts. Serve warm or at room temperature.
The tangy lime, the sweet tomatoes and the richness of the avocado balance each other while the cucumber and nuts add a crunchy texture to this salad – really yum!