Avocado-Feigen Salad

Ingredients

• 200 g Couscous
• 300 ml Vegetable broth
• 30 g Sesame seeds
• 2 Spring Onions
• 2 lemons
• 1 Avocado
• Salt
• Pepper
• 100 g feta cheese
• 1 tbsp Sesame oil
• 1 tbsp Olive Oil
• 4 figs
• 1 handful red basil

Instructions

1. 1.

   Place the couscous in a bowl, pour boiling broth over it and let it sit for 10 minutes to absorb. Toast the sesame seeds in a dry pan until golden brown, then remove from heat immediately.

2. 2.

   Trim and wash the spring onions, slicing them into thin rings. Cut one lemon in half and squeeze its juice; rinse the other lemon, pat dry, and cut into wedges. Halve the avocado, remove the pit, slice the flesh, and drizzle with 2 tbsp lemon juice.

3. 3.

   Combine the couscous with the sliced spring onions, season with salt and pepper, and transfer to a large salad bowl. Top with avocado slices, toasted sesame seeds, and crumbled feta cheese. Drizzle with sesame oil, olive oil, and remaining lemon juice.

4. 4.

   Wash the figs, rub them gently, quarter them, and place on top of the salad. Wash and dry the basil leaves, shake off excess water, and pluck the leaves. Garnish the salad with basil and lemon wedges.