Avocado, Blueberry and Goat’s Cheese Bowl

This summer salad bowl has it all: creamy goat’s cheese, fluffy couscous and best-of-the-season fresh avocado and blueberries.


  • 250g (1 1/2 cups) couscous
  • 750ml hot water, just off the boil
  • 1 red cabbage
  • 100g (4 cups) baby spinach, washed and roughly chopped
  • 1 handful basil leaves, roughly torn
  • 200g (1 1/3 cups) blueberries
  • 2 ripe avocados, halved, pitted, peeled and diced
  • 165g (1 cup) soft goat’s cheese, roughly chopped
  • Salt and black pepper


Step 1.
Stir together the couscous and hot water in a large bowl. Tightly cover the bowl with cling wrap and leave to stand for 10 minutes.

Step 2.
Meanwhile, remove at least four large outer leaves from the cabbage and use them to line serving bowls. Roughly slice the remaining cabbage.

Step 3.
Fluff the couscous with a fork and divide between the bowls. Top with the sliced cabbage, spinach, basil leaves, blueberries, avocado and goat’s cheese. Season and serve.

*You can substitute the hot water for hot vegetable stock to up the flavour, if desired.

Serves 4

Healthy food bowls are easy to prepare and perfect for a quick meal on a busy weeknight evening – something Sally Obermeder knows all too well. Why not try one of her bowl recipes tonight?