Best Couscous Stuffed Avocados Recipes

Greek Couscous Salad Stuffed Avocados image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
Kosher salt and freshly cracked black pepper
1/2 cup organic couscous
10 cherry tomatoes (about 4 ounces), each cut into 6 wedges (about 3/4 cup)
1 Persian cucumber (about 3 ounces), finely diced (about 1/2 cup)
1/4 medium red onion (about 2 ounces), finely chopped (about 1/3 cup)
12 pitted kalamata olives (about 1 1/2 ounces), finely chopped (about 1/4 cup)
1/2 cup crumbled feta
1/4 cup packed flat-leaf parsley leaves and stems, roughly chopped
1/4 cup roasted garlic hummus (see Cook's Note)
1 lemon, zested and juiced, plus more for squeezing
1 tablespoon extra-virgin olive oil
4 ripe medium avocados, halved and pitted

Steps:

Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.

Couscous-Stuffed Avocados image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 395, Carbohydrate 52 g, Cholesterol 1 mg, Fiber 10 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg