<p>I don't know about you, but I desperately need something fresh in December and January, especially after all that candy, cakes and biscuits eaten in holiday season. We managed to plant some salads indoors, so that we always have our greens nearby, no matter the temperature outside. This lovely plate of salad is a pure vitamin bomb. We love the combinations of grains, like couscous in this case and different salad leaves, avocado plus a bit of yogurt sauce on top, ah just wonderful. It's really light, fresh and delicious. This salad bowl is exactly what I need in between holidays or for a quick "detox".</p>
Add all dressing ingredients to a blander and blend for about one minute, or until smooth. Taste and add a bit more lemon juice or seasoning if needed. Keep the dressing in the refrigerator until needed or up to a week.
Cook the couscous according to instructions on the package. Clean all the vegetables and fruits under cold running water. Chop the celery stalks. Halve, destone and scoop the avocado flesh onto the board, chop it on small cubes, drizzle with a bit of lemon juice, to prevent oxidation. Peel and grate the carrots. Peel the orange and mango, cut both into small chunks. Roughly chop large salad leaves.
Drain the couscous and tip on to a salad bowl. Add all the vegetables and fruits to the salad bowl. Toss with the salad dressing. Sprinkle with half of the chopped fresh herbs. Mix well and season to taste. Serve with a dollop of greek yogurt and a bit of tabasco. You can also serve with flat bread or tortilla.