Avocado Tortilla Bites

Sometimes you just need something that tastes so different and is super quick to make.And let's face it - smashing up an avocado and adding in anything is going to be tasty. This is a take on my usual I was so surprised by how delicious this was. I made it for lunch, but it would be perfect for a snack! Recipe adapted from Anna Jone's - A Modern Way to Eat


  • 150 g organic couscous
  • 200 ml vegetable stock
  • 1 large onion
  • 1 tbsp olive pol
  • pinch of salt
  • 80 g shelled unsalted pistachios, toasted and chopped
  • 3 spring onions, finely sliced
  • Half a green chilli, chopped

Herb pesto

  • 25g parsley
  • 25g coriander
  • 2 tbsp chopped tarragon
  • 2 tbsp chopped mint
  • 2 tbsp olive oil


Preheat the oven to 150 *c

Put the couscous in a large bowl and pour over your boiling vegetable stock to cover. Cover the bowl with cling-wrap and leave to steam until all the water has been absorbed. I usually check it after about 12 minutes. You want it fluffy but not clumpy.

Meanwhile, sauté the onion in the olive oil until golden and soft. Leave to cool.

Get out your food processor and place all of the herbs in it. Whizz until everything is mixed well. Add the olive oil and whizz a little longer until blended.

Meanwhile, toast the pistachios in the oven, Set a timer for 3 minutes and check to see if they are slightly browned. Reset timer for another minute if they are not. 

Serves 4 or more.    Cooking Time - 15 mins     Prep Time -  15 mins