Fruited Couscous Salad - cooking recipe

Ingredients

1 tsp salt
9 tbsp olive oil
1 1/2 cups couscous
1/2 cup pine nuts
2 cups finely diced carrots
1 None onion, chopped
2 tsp sugar
None None Finely grated zest and juice of 1 lemon
2 1/2 cups strawberries, chopped
1 None avocado, diced
4 tbsp chopped parsley, plus more sprigs to garnish

Preparation

Put 1 2/3 cup water in a saucepan with the salt and 1 tablespoon of the oil. Bring to a boil. Remove from heat, stir in the couscous and leave to stand for 5 minutes until the couscous is swollen and the water absorbed. Fluff up with a fork and transfer to a large bowl.
Toast the pine nuts in a dry skillet until lightly browned. Add to the couscous. Heat another 1 tablespoon of the oil in the pan and lightly saute carrots and onion for 3 minutes. Sprinkle in 1 teaspoon of the sugar and cook for a further 2 minutes.
Whisk the remaining oil in a bowl with the lemon zest, juice, remaining sugar and seasoning.
Stir the onion, carrots, strawberries, avocado and parsley into the salad. Garnish with more parsley and serve with the dressing spooned over the top.