Couscous Grapefruit Salad

 
Parmesan
Meatless
Plate with prepared recipe

Created By

Created By: Sprinkles and Sea Salt (Laura Nockett)



Ingredients

  1. SALAD
  2. 1 box Near East® Couscous Parmesan
  3. 8 cups chopped kale
  4. 1 tbsp olive oil
  5. 2 cups baby arugula
  6. 1 large red grapefruit, peeled and sliced into bite sized pieces
  7. 1 large avocado, peeled, pitted and sliced thin
  8. 1/4 cup red onion, sliced thin
  9. 2 oz shaved parmesan
  10. 2 tbsp chopped walnuts
  11.  
  12. DRESSING
  13. 1/2 cup freshly squeezed grapefruit juice
  14. 2 tbsp apple cider vinegar
  15. 1 tbsp olive oil
  16. 1 tbsp honey
  17. pinch of salt

Preparation Instructions

  1. SALAD


    • Prepare the couscous according to package instructions, set aside

    • Add the kale and 1 tbsp olive oil to a large salad bowl

    • Using clean hands, massage the kale with your fingers until is softens and reduces by about half

    • Add the arugula, toss to combine with the kale

    • Add the grapefruit, avocado and red onion slices, toss

    • Add the prepared couscous, toss

    • Top with the shaved parmesan and walnuts, toss

  2. DRESSING


    • Add the grapefruit juice, apple cider vinegar, olive oil, honey and salt to a small, heavy bottomed sauce pan

    • Put the pan on the stovetop over medium heat

    • Whisking, bring to a low boil

    • Reduce to low and simmer for 5 minutes

    • Pour the warm dressing over the salad and serve immediately*
4
10 minutes
15 minutes
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Cooking Notes

*If you prefer you may prepare the couscous and dressing ahead of time and serve the salad chilled