Page 389 - YC Cooking School

1 ripe avocado, peeled and thinly sliced
1/3 cup (80ml) olive oil

Salt and freshly ground pepper

Tools

Large mixing bowl
Citrus reamer
Kitchen spoons
Knife
Chopping board

What to do:

1. Place the couscous into a large bowl and pour in the orange and lemon juice. Stir until
the couscous is well coated.
2. Cover the bowl with clingfilm and leave to rest for about 20 minutes.

3. Once all the liquid has been absorbed and the couscous has swelled considerably, use
a fork to fluff and loosen the grains.
4. Add the remaining ingredients (except olive oil, rocket, orange segments and avocado)
and stir to combine.
5. Add the olive oil and season with salt and freshly ground pepper.
6. Taste and if it needs more acidity, add a little wine vinegar or lemon juice.
7. Spoon onto a large platter and garnish with rocket, orange segments and avocado.
8. Serve immediately.

© Recipe copyright of Franck Dangereux

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