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Couscous-Stuffed Avocados

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  • Prep 15 min
  • Total 20 min
  • Servings 4
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Dinner ready in just 20 minutes! Enjoy couscous served with orange and avocado slices – a distinctive salad!
Updated Oct 21, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Preparing couscous in fruit juice adds a distinctive flavor in this slightly sweet salad. To save time, use one can (eleven ounces) mandarin oranges, drained, for the fresh oranges.

Nutrition

395 Calories, 21g Total Fat, 9g Protein, 52g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
190
Total Fat
21g
Saturated Fat
3g
Cholesterol
1mg
Sodium
180mg
Total Carbohydrate
52g
Dietary Fiber
10g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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