Couscous with arugula, avocado and grapefruit

When I went grocery shopping this past weekend, I randomly tossed some avocados and a grapefruit in the cart. It wasn’t until I was thinking about what to make for dinner days later that I realized how tasty it’d be to combine the two, along with some grains and greens.

Ingredients:

  • 2 ripe avocados, sliced into bite-sized pieces
  • 1 pink grapefruit, sectioned*
  • 2+ cups of whole wheat couscous
  • 6 cups arugula

Dressing:

  • 2 Tbsp white wine vinegar
  • 1 Tbsp lemon juice
  • a bit of grapefruit zest
  • 1/2 tsp salt
  • 1/4C extra virgin olive oil
  • pepper

In the dressing I used White Muscadine Wine Vinegar from the Delicious Dietitian. I just learned about this company, started by Jenny Neese, a Registered Dietitian who wanted to create products her clients could use that don’t contain any salt, sugar, potassium, and MSG but do have lots of flavor.


Instructions:

1. Cook whole wheat couscous. The quick and easy method, taught to me by Chef Funk, is to do it in the microwave with 1 part couscous and 2 parts water, microwaved on high until just before it begins to bubble over the bowl and make a mess in your microwave. Watch it closely.

2. Meanwhile, cut the avocados and segment a grapefruit. I have a confession: I didn’t know how to section* a grapefruit. It seemed like a whole lot of work and I didn’t know where to begin so I YouTube’d it and found this sweet old lady who has, apparently, over 47 years experience cutting grapefruits. Yeesh, that’s a lotta grapefruits. I paid little attention to the video content because the whole 2 minutes 36 seconds of the video I was wondering how this senior citizen had such savvy social media skills…Anyway, her tips helped and I sectioned my first grapefruit, then cut the slices into smaller bits. How on earth did people function before the internet?!

3. Mix the hot couscous with the fresh arugula, grapefruit pieces, and avocado. The arugula will wilt, just like spinach. I’ve discovered that I like cooked, slightly wilted arugula much better than fresh.

4. Whisk the dressing together and pour over couscous-arugula mixture until well combined.

5. Plate over a bed of fresh arugula and season with salt and pepper. It’s not a hot dish, but it’s not a cold salad either. It’s a warm meal, and just perfect that way.

Hello, new favorite recipe. You can’t go wrong with a combo of flavors like tart grapefruit, nutty couscous, creamy avocado and peppery arugula. You just cant. This recipe will make at least 4 hearty servings.

Before I go, I’d like to announce the winner of the Cinque e’ Cinque contest: Lisa R! Lisa send me your mailing address so we can get these goodies out to you!

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