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Avocado and Spinach with toasted bread.

5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine French
Servings 2
Calories 465 kcal

Ingredients
  

Couscous Salad Base:

  • 1 cup couscous (uncooked)
  • 1/2 cup  dried cherries
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/4 cups chicken or veggie broth, warm
  • salt and pepper

Toss-Ins

  • 1 can  chickpeas, rinsed and drained
  • 2 pieces of fresh sweet corn, kernels cut off the cob
  • 2 nectarines or peaches, diced
  • 1 cucumber, diced
  • 1 avocado, cut into chunks
  • 1/4 red onion, finely diced
  • 1/2 cup pepitas, sunflower seeds, or something crunchy
  • 2 cups arugula or spinachparsley / mint / basil / any herbs, really
  • lemon juicehoneyolive oil for dressing

Instructions
 

  • Combine couscous, cherries, cumin, coriander, and salt and pepper in a bowl. Pour warm broth over everything and let stand until the couscous is cooked, about 5 minutes. Let it cool.
  • Toss everything together and season to taste!

Notes

This keeps for about a day as leftovers, although keep in mind that the leftovers will be softer than the day before, obviously. If you want to make this farther in advance for meal prep or something like that, just prep all the elements separately and toss together just before serving.
Keyword avocado