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
Preparation
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.
Divide couscous among 4 plates. Arrange avocado slices and orange sections around couscous.
Drizzle salads with dressing. Sprinkle with nuts.
