Avocado Couscous Grapefruit Salad
This avocado couscous grapefruit salad with white beans and feta is an easy vegetarian grain-based side or dinner ready in under 30 minutes.
Prep: 15 minutes
Total: 20 minutes
Servings: 4 servings
Ingredients
For the Grapefruit Salad:
- ¾ cup low sodium chicken stock or vegetable stock
- ¾ 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.
- ½ cup crumbled feta cheese
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons finely chopped fresh cilantro
For the Dressing:
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
Instructions
- 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.
Notes
- TO STORE: Leftover grapefruit salad will keep in the refrigerator for up to 3 days.
Nutrition
Serving: 1(of 4)Calories: 595kcalCarbohydrates: 79gProtein: 17gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 17mgPotassium: 1207mgFiber: 15gSugar: 22gVitamin A: 2320IUVitamin C: 67mgCalcium: 218mgIron: 4mg
