1 CUP COUSCOUS OR QUINOA (QUINOA SOMETIMES NEEDS TO BE RINSED)
1 1/4 C WATER OR 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 REM
OVED, 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