Avocado Couscous Grapefruit Salad with Honey Lime Dressing

• Vegetarian

• Produce

  • 2 Avocados, large pitted and diced
  • 3 tbsp Cilantro, fresh
  • 3 tbsp Mint, fresh
  • 2 Ruby red grapefruit, large

• Canned Goods

  • 3/4 cup Chicken or vegetable stock, low-sodium

• Condiments

  • 2 tbsp Honey
  • 3 tbsp Lime juice, freshly squeezed

• Pasta & Grains

  • 3/4 cup Couscous, whole wheat

• Baking & Spices

  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Feta cheese

Found on wellplated.com

Description

Ingredients

• 3/4 cup low sodium chicken 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, 15-ounce can white beans, such as navy beans, cannelli 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

Directions

• 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 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.