Couscous salad with avocado and strawberries

Ingredients

Directions

1. 1

   Boil 300 ml water with approx. 1⁄2 teaspoon salt and 1 tablespoon oil. Stir in the couscous, remove from the heat, cover and let it swell for about 5 minutes. Loosen up with a fork.

2. 2

   Peel, wash and cut the carrots into small cubes. Peel and finely dice the onion. Roast pine nuts in a pan without fat until golden brown. Take them out. Heat 1 tbsp. oil in a frying pan. Fry the carrots for 2-3 minutes.

3. 3

   Add the onion and continue steaming for about 2 minutes. Sprinkle with 2 tablespoons of sugar and caramelise lightly. Remove from heat, season with salt and pepper and let cool.

4. 4

   Wash the lemons hot, dry and grate the peel. Halve the lemons and squeeze them. Mix lemon peel, lemon juice, salt, pepper and 1 pinch of sugar. Fold in 6 tablespoons of oil.

5. 5

   Wash parsley, shake dry, pluck leaves and cut finely. Wash, clean and chop the strawberries. Halve the avocado, stone it, remove the flesh from the skin and chop finely.

6. 6

   Mix all the salad ingredients and lemon vinaigrette and leave to stand for a while. Season again with salt and pepper and serve.