Spicy Couscous Salad

Ingredients

• 1 Shallot
• 300 ml Vegetable broth
• 1 tsp Sambal oelek
• 125 g instant couscous
• 1 lemon
• 1 pinch honey
• Salt
• 1 tbsp oil
• 100 g small cooked shrimp (pre‑cooked)
• 100 g ripe avocado (½ avocado)
• black pepper

Instructions

1. 1.

   Peel and finely dice the shallot. Bring to a boil with 250 ml broth and ¾ tsp Sambal oelek.

2. 2.

   Place couscous in a heat‑proof bowl, pour over the simmering seasoned broth, and let it absorb according to package instructions.

3. 3.

   Meanwhile, halve the lemon and squeeze out juice. Mix remaining broth with 2 tbsp lemon juice, honey, salt, and oil to make a dressing.

4. 4.

   Rinse shrimp briefly, pat dry with paper towels, and toss with the dressing.

5. 5.

   Pit and peel the avocado half, cube the flesh, drizzle with 1 tbsp lemon juice, and lightly season with pepper.

6. 6.

   Fluff couscous with a fork. Fold in shrimp and avocado. Finish by seasoning the salad with remaining Sambal oelek, lemon juice, salt, and pepper.