Couscous Salad in Radicchio Bowls with Champagne-Orange Vinaigrette

I’m not sure what I like best about this salad — the taste or the presentation! This makes a great dish for a light lunch or a special brunch. This recipe was not tested by Bob’s Red Mill. High Fiber, Lactose Free, Soy Free, Vegetarian.

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Servings 4-6servings
Submitted By Patricia Conte from Grab a Plate
I'm not sure what I like best about this salad -- the taste or the presentation! This makes a great dish for a light lunch or a special brunch. This recipe was not tested by Bob's Red Mill.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4-6servings
Submitted By Patricia Conte from Grab a Plate
I'm not sure what I like best about this salad -- the taste or the presentation! This makes a great dish for a light lunch or a special brunch. This recipe was not tested by Bob's Red Mill.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Dressing
  1. In a medium-sized mixing bowl, combine all the dressing ingredients and whisk together until smooth. Taste and adjust the ingredients slightly, to taste. Chill until ready to use.
Salad
  1. After you've cooked the couscous, chill it until it's cool.
  2. Mix the diced cucumber and parsley into the couscous. Gently fold in the orange sections and avocado. Add the Champagne-orange dressing, a few tablespoons at a time, and gently toss until all the ingredients are lightly coated.
  3. Scoop the mixture into individual radicchio “bowls” and serve on individual place settings.
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