• Boil 400ml water (double for 4p) in a pot for the couscous. Add stock.
• Once boiled, remove from heat, stir in the couscous and cover. Leave aside for 8-10 mins or until ready to serve.
• Halve, peel and chop half the onion (double for 4p) into small pieces. Cut the tomato into 1cm chunks.
• Halve the avocado and remove the pit. Slice flesh into chunks while still in the skin. Scoop out with a spoon.

TIP: If you're in a hurry you can boil the water in your kettle.

• Zest the lime then halve and juice the lime.
• Finely chop half the fresh coriander, stalks and all (double for 4p).
• Place a pan (without oil) over high heat and toast the pumpkin seeds until they start to pop.

• In a large bowl, make a vinaigrette by mixing together 2 tbsp oil (double for 4p), balsamic vinegar and honey.
• Add 1 tsp lime juice and ½ tsp zest (double both for 4p).
• Mix the couscous and the chopped onion through the vinaigrette.
• Carefully mix in the tomato, avocado, chopped coriander and salad leaves. Season to taste with salt and pepper.

• Divide the couscous between your bowls.
• Crumble the blue cheese on top.
• Garnish with the pumpkin seeds.

TIP: If you're not a fan of blue cheese this salad will still be delicious without!