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Summer couscous salad with breaded brie, avocado and pesto dressing


For the salad

  • 1 packet couscous (Ainsley)
  • 2 tbsp dried cranberries
  • 1 round Brie cheese (President)
  • 1 egg, beaten
  • 2 tbsp flour
  • Vegetable oil for frying
  • 3 tbsp breadcrumbs
  • 1 large handful baby spinach leaves
  • 2 tbsp toasted pine nuts
  • 1 avocado, peeled and sliced
  • Salt and pepper

For the dressing

  • 1 tbsp green pesto (Camel brand)
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil (Borges)
  • Squeeze of lemon juice


Make up the couscous by adding in enough hot water, along with the dried cranberries. Cover and allow to sit for 5 minutes. Meanwhile, cut the brie into 6 wedges and flour, egg and bread them. Fry then in hot oil till golden brown then allow to sit on kitchen paper to drain. Mix the warm couscous with the baby spinach and avocado. Make the dressing by mixing together all the ingredients and pour over the salad. Mix together well and serve in 2 deep plates with the breaded Brie on top. Toss over the pine nuts and serve immediately.

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