- 1
- 15 mins
- 20 mins
Ingredients
- 1 COUSCOUS BOWL (yield 1 serving)
- 1/4 1/4 1/4 c quinoa
- 1/4 1/4 1/4 c couscous
- 7-8 7-8 7-8 calamata olives
- 5-6 5-6 5-6 cherry tomatoes, cut in half
- 1 1 handful 1 small handful of alfalfa sprouts
- 1/2 1/2 1/2 avocado
- to to taste
- to Pepper & Almond Drizzle, to taste
- 1 PEPPER & ALMOND DRIZZLE (yield 1 cup)
- 1 1 1 large roasted red bell pepper
- 1 1 1 garlic clove, crushed
- 1/2 1/2 1/2 c slivered almonds, toasted
- 1/4 1/4 1/4 c tomato puree
- 2 2 2 tbsp chopped flat-leaf parsley
- 2 2 2 tbsp sherry vinegar
- 1 1 1 tsp smoked paprika
- 1/2 1/2 1/2 tsp cayenne pepper
- 1/2 1/2 1/2 c extra-virgin olive oil
- to sea salt, to taste
- to ground black pepper, to taste
Preparation
Step 1
Place the quinoa in a pot with 1/2 tsp of salt and bring boil. Turn down to a simmer and let cook until tender (15-20 minutes). Strain excess liquid and set aside to cool. Place the couscous and 1/2 tsp of salt in a heat proof bowl and pour boiling water to just cover the couscous. Cover with plastic wrap tightly and let sit for 5 minutes. Using paring knife cut lengthwise around the avocado and separate the two halves. Separate the skin from the flesh with a spoon and slice into wedges. To plate, mix the couscous and quinoa together and top with olives, tomatoes, alfalfa, and avocado. Finish with the drizzle.
Red Pepper & Almond Drizzle
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. The drizzle can be made ahead of time and stored in the fridge for up to one week. Use only 1½ tbsp more or less of drizzle for 1 serving.