To a small saucepan, add the pearl couscous, vegetable stock powder, and 1 cup of boiling water. Bring to a boil, and cook covered for 10 minutes until all the liquid has been absorbed. Rinse under cold water and set aside.
In a pan on medium heat, add ½ tsp olive oil and the broccolini; cook for 10 minutes, until slightly charred, stirring regularly. Once cooked, chop into bite sizes.
Toast the pistachios on a pan on low heat, with ½ tsp oil, for 3 to 4 minutes until golden and fragrant. Keep a close eye on them as they can burn quickly.
To make the Vibrant Avocado Dressing: blend the avocado with the mint, yogurt, lemon juice, and salt.
In a large salad bowl, combine the couscous, rocket, broccolini, cucumber, butter beans, pickled onions, pomegranate seeds, and toasted pistachios. When ready to serve, drizzle with the Vibrant Avocado Dressing, adjust salt to taste and enjoy!
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Nutritional Information - Per Serving
Calories 568kcal | Carbohydrates 80g | Protein 22g | Fat 12g | Sodium 348mg | Fiber 17g | Vitamin A 98IU | Vitamin C 67mg | Calcium 167mg | Iron 6mg