See Also: Salads
Toasted Couscous Avocado Oil Salad
from Dorothy McNett's Cookbook at www.dorothymcnett.com. Use avocado oil in your daily diet and taste the difference. Avocado brings out the best in delicate foods and seafood. It is especially good with pasta and salads. Do not overpower the delicate flavor of the oil with too many spicy additions, but add cooked vegetables, fish, crab, shrimp, sausages or whatever you wish or have in the refrigerator! Enjoy! And to your health, as well.
1 package toasted couscous (8.8 oz)
2 cups boiling water or broth
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
1/4 cup avocado oil
1-2 red bell peppers, roasted and diced (use bottled ones when fresh are not in season)
2 snipped green onions
Bring the water or broth to a boil, and then stir in the package of couscous. Cover and simmer 8-10 minutes, stirring occasionally. When done, pour into a beautiful bowl and toss with the salt, pepper and avocado oil to coat. Add peppers and green onions and serve hot or cold.
Recipe created 2005-03-19.
