41min prep: 13min cook: 28min
Citrus makes this dish pop, while the avocado adds a creamy texture to the fun little balls of couscous.Notes:
- Pearl couscous, also known as Israeli couscous, is shaped like tiny little balls. Look for it near other packaged rice or in the international foods aisle. You can also use regular couscous if you can’t find the pearl variety.
The couscous is also great served cold. Make it ahead and serve it straight out of the refrigerator. Wait to add the avocado just before serving.
Ingredients
Produce
- Avocado (1)
- Garlic (1 Clove)
- Grapefruit (1)
- Green Onion (2 Tablespoons)
Dry Goods & Packaged Goods
- Israeli (Pearl) Couscous (1 Cup)
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil (1 Tablespoon)
Beverages
- Water (1 1/4 Cups)
Equipment
Appliances
- Stove Top
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Saucepan, Medium (2-4 QT)
- Saucepan, Small
Prep Steps
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount. Place in a large mixing bowl.
- Cut the top and bottom ends off the grapefruit. Stand upright on a flat end. Use your knife to cut down the sides between the peel and the fruit. Remove the peel, following the curve of the grapefruit and preserving as much of the fruit as possible.
- Gently insert the knife along both sides of the white membranes. Insert the knife until it hits the center. The fruit will release in whole segments.
- Cut each grapefruit segment into three pieces. Place in the bowl with the green onion.
- Dump any juice that accumulated on the cutting board into the bowl with the green onion and grapefruit. Squeeze any extra juice from the cut grapefruit into the bowl as well.
Cook Steps
- Pour water into a small saucepan and set over high heat. Proceed with next step as water comes to a boil.
- Heat a medium saucepan over medium heat. Add olive oil and warm. Once oil is warm, add the minced garlic clove. Cook for a minute just to soften, then add the couscous to the garlic. Cook for about 2 minutes to lightly toast, stirring often. Then, remove saucepan from heat until water boils.
- Once water is boiling, carefully pour the boiling water into the couscous. Stir to combine, then cover the saucepan of couscous.
- Place the couscous saucepan back over low heat and simmer gently until all the water has been absorbed and the couscous is tender, about [8-10 minutes]. Stir often.
- Once you remove the couscous from the heat, remove the lid and let it sit for about 5 minutes to cool slightly.
- Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out. Add it to the bowl of grapefruit and green onion, and gently stir to combine.
- Pour the slightly cooled couscous into the bowl of avocado, green onion and grapefruit. Season with salt and pepper to taste and stir to combine.
- Transfer the pearl couscous with grapefruit and avocado to a serving bowl or dinner plates. Ready to eat!