Broccoli Dill Herbed Couscous Salad
Ingredients
- 2 tablespoons vegan butter
- 2 tablespoons olive or avocado oil
- 2 cups herbed couscous cooked according to instructions
- 2 heads of broccoli cut into small florets and blanched
- 1 red onion finely sliced
- 4 garlic cloves finely sliced
- 2 tablespoons chopped fresh dill
- Pomegranate for garnishing
- 1 avocado cut into cubes and mixed with lemon juice
Preparation
In a large skillet, heat the olive oil over low to medium heat.
Add the garlic, red onion and half the dill.
Allow the onion to soften then add the blanched broccoli and fry to combine.
Season with salt and pepper.
Once the broccoli is heated through and cooked (it should still be a little crunchy), toss in the cooked couscous and drizzle over a little more olive oil.
Stir to combine and add the remaining dill.
Place into a large salad serving dish and top with the avocado and pomegranate seeds.
