Mexican couscous salad

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Spicy couscous with a Mexican twist of corn and avocado.



 Prepare the couscous according to the package and add 1 tablespoon of olive oil, cumin and paprika powder. Half the tomatoes and chop the coriander. Cut the avocado into cubes.

 When the couscous is cooked, mix in the corn, tomatoes, coriander and almonds. Season with salt, pepper and lime juice. Finish the couscous with diced avocado and sour cream.
 This recipe was made by Jaimy

Source: Leukerecepten by leukerecepten-nl.
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