Ingredients

• 1/4 cup Orange Juice
• 1/4 cup Champagne Vinaigrette
• 1/3 cup Olive Oil
• 1 Tbsp Dijon Mustard
• 2 tsp Honey
• 1/2 tsp Salt (to taste)
• 1/2 tsp Black Pepper or to taste

• 1 cup Traditional Pearl Couscous cooked according to package directions, then chilled
• 1 Cucumbers seeded and diced into 1/4-inch pieces
• 3 Tbsp Parsley torn or cut into small pieces
• 1 to 2 Oranges (peeled with pith removed and sectioned)
• 1 to 2 Avodacos diced into 1/4-inch pieces
• 1 head Radicchio leaves gently separated, washed and dried thoroughly

Instructions

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.

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.