Name: Avocado Couscous Grapefruit Salad
Prep time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3/4 cup low sodium chicken stock (or vegetable stock); 3/4 cup uncooked whole wheat couscous; 2 large avocados (pitted and diced); 2 large ruby red grapefruit (sectioned and cut into bite-sized pieces); 1 can white beans ((15 ounces) such as navy beans, cannellini beans, or white northern beans.); 1/2 cup crumbled feta cheese; 3 tablespoons finely chopped fresh mint; 3 tablespoons finely chopped fresh cilantro; 3 tablespoons freshly squeezed lime juice; 2 tablespoons honey; 2 tablespoons extra virgin olive oil; 1/4 teaspoon kosher salt

American

Vegetarian

Saucepan

Bowl

Whisk

In a small saucepan, bring the stock to a boil. Remove from the heat, stir in the couscous, then cover at let sit 5 minutes. Fluff with a fork and set aside.

In a small bowl or large measuring cup, whisk together the dressing ingredients: lime juice, honey, olive oil, and salt, or shake all of the ingredients together in a mason jar with a tight-fitting lid.

In a large bowl, combine beans and couscous. Pour dressing over top and stir to combine.

Add the avocados, grapefruit, feta, mint, and cilantro. Toss gently. Serve chilled or at room temperature.

Avocado Couscous Grapefruit Salad

Utensils needed:

Overview

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