Couscous-Stuffed Avocados

 

1

cup orange juice

3/4

cup uncooked couscous

1

medium carrot, shredded (3/4 cup)

2

medium green onions, sliced (1/4 cup)

2

avocados, peeled and sliced

2

medium oranges, peeled and sectioned

1/4

cup French dressing

2

tablespoons salted sunflower nuts

• 1 Heat orange juice to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes. Stir in carrot and onions.
• 2 Divide couscous among 4 plates. Arrange avocado slices and orange sections around couscous.
• 3 Drizzle salads with dressing. Sprinkle with nuts.