In order to make sure I keep getting fresh-tasting, delicious meals during this crazy week of Not-Wanting-To-Cook-SXSW, I’ve made a refreshing grapefruit and avocado couscous salad. It’s perfect for this almost-spring weather we have, and I love how pretty the Texas grapefruit looks alongside the green avocado. Make sure you use avocados that are firm, yet ripe. You want the avocado to maintain its shape in the salad and not get mushy.
You can easily add a zesty vinaigrette to this salad, but I prefer to let the fresh flavors of the grapefruit and avocado shine.
Grapefruit Avocado Couscous Salad
1 cup dry couscous
2 large red grapefruit
2-4 small avocados (or 2 large)
1 tablespoon finely diced shallot
Juice of 1 lime
½ cup diced fresh parsley or cilantro
Salt and pepper
Set a saucepan with 2 cups of water or vegetable stock to boil. Once water is boiling, pour in couscous, cover, and remove from heat. Let stand 5 minutes while you prepare the rest of the ingredients.
Section your grapefruit (a helpful tutorial video is located over at Kitchen Daily) and place onto a paper towel. Halve avocados, remove pits, and slice into small chunks. Put avocado in a large bowl along with shallot; drizzle lime juice over the top and stir gently.
Fluff couscous with a fork and add to the bowl. Add grapefruit and parsley or cilantro and stir gently to combine all ingredients. Salt and pepper to taste.
Cover and chill until ready to serve, up to 12 hours in advance. (Any longer and the avocado might start to oxidize and turn an unattractive brown.)
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