200ml vegetable stock
1 Avocado, roughly diced
½ red capsicum, finely diced
1 tbsp almond slices, toasted
1 tbsp pine nuts, toasted
1 tbsp pumpkin seeds
2 oranges, segmented
Juice of 1 orange
½ punnet cherry toms
30ml white wine vinegar or cider vinegar
1 tbsp Walnut or Hazelnut oil
¼ bunch mint, finely chopped
¼ bunch parsley, finely chopped
Place couscous in a bowl and pour over stock, cover and stand for 5 minutes.
Make vinaigrette by mixing the vinegar and oil together. Pour dressing over the diced avocado and gently mix.
Stir couscous with a fork to break up the particles add the seeds, nuts, orange segments, tomatoes, capsicum, and season.
Mix through the vinaigrette and avocado and serve.
By Georgina White – Simply Sumptuous Foods