SPICY AVACADO COUSCOUS

1 C COUSCOUS OR QUINOA (QUINOA SOMETIMES NEEDS TO BE RINSED)

1 1/4 C WATER OR SODIUM FREE VEGETABLE BROTH

1 TBSP OLIVE OIL                         JUICE OF 1 LEMON

1/2-3/4 TSP CARMALETE'S SEASONING

1/2 SMALL ONION; PEELED, DICED

1 RIPE ADVACADO; SKIN REMOVED, SLICED INTO SMALL CHUNKS

1/2 C CHERRY TOMATOES; SLICED IN HALF

2 CLOVES GARLIC; PEELED & CHOPPED

IN A MEDIUM SAUCEPAN, COMBINE YOUR WATER OR BROTH, OIL, AND CARMALETE'S SEASONING.  BRING TO A BOIL; STIR IN COUSCOUS OR QUINOA.  COVER AND REMOVE FROM HEAT. LET SIT 3-5 MINUTES. PRICK WITH A FORK.

ADD THE LEMON JUICE, ONION, GARLIC, AND ADVACADO.  STIR WELL TO COMBINE ALL INGREDIENTS.  TRANSFER TO A COVERED DISH AND REFRIGERATE OVERNIGHT. CAN BE EATEN WITH PITA CHIPS, ON OR ALONGSIDE SANDWICHES, AND MEAT OF YOUR CHOICE.

SERVES 6-8

Facebook-f Twitter Instagram