Couscous Salad * 1 cup couscous
* 1 cup boiling water
* 1 cup finely chopped spring onions
* 1/2 cup firmly packed, finely chopped parsley
* 1/2 cup firmly packed, finely chopped mint
* 1 avocado, halved, stoned and diced
* 2 tomatoes, finely diced
* 410g bottled Wattie's Beetroot Chunky Cuts, well drained
* 1 tsp salt
* 1/2 cup ETA Mayonnaise
* 1/2 cup lemon juice
1. Put the couscous into a large bowl and pour over the boiling water. Set aside to stand for 10 minutes, then fluff the couscous with a fork.
2. Add the spring onion, parsley, mint, avocado, tomatoes, Wattie?s Beetroot Chunky Cuts and salt and toss gently to mix.
3. Stir the Eta Mayonnaise and lemon juice together and toss through the couscous salad just before serving.
Serve beside a lean piece of steak off the barbecue.
