Salad with Giant Couscous & Honeyed Goat's Cheese Pearls

• Chop the onion as finely as possible.
• Halve and pit the avocado, then remove the skin and slice the flesh.
• Quarter the cherry tomatoes and finely chop the parsley and basil leaves.
• Heat a clean frying pan over high heat and toast the walnuts.
• Turn of the heat and add half of the honey, mix well to make sure all nuts are coated with the honey (see Tip).

Tip: Be carefull, this can be hot! Let the walnuts cool down first before touching them.

• Heat the olive oil in another frying pan and fry the onion over medium-high heat for 3 - 4 minutes.
• In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar, the rest of the honey and the lemon-infused olive oil.
• Transfer the giant couscous and onion to the bowl and mix well to combine with the vinaigrette.