For the Salad:
3 cups cooked couscous – I used Bob’s Red Mill
1 large avocado, cut into length wise slices
1 cup cucumber, cut into cubes
1/2 cup fresh cilantro, finely chopped
1/2 cup fresh dill, finely chopped
3 cups black kale, massaged in olive oil with your hands for 3 minutes, roughly chopped
For the dressing:
1/2 cup fresh lemon juice
1/4 cup tahini
2 cloves of garlic
3 tbsp. nutritional yeast
3 tbsp. extra-virgin olive oil
1 tbsp. hot sauce (optional) – as seen in photo
season to taste
For the salad, cook your couscous by following the instructions on the packet. You want to add all your salad ingredients, apart from the avocado, into a bowl and stir till well combined but don’t over do it. Set aside.
To make your dressing either blend in a food processor or using a hang blending in a deep jar.
Add your dressing to each individual serving!
That’s it! Delicious food can be simple and uncomplicated!
Dressing will last up to one week in a tight sealed container in the fridge.