No-Cook Marinated Couscous Bowl

Ingredients

• 1 DOLE^® Lemon, juiced (about ¼ cup)
• 1 cup couscous
• 2 DOLE^® Oranges
• 2 tablespoons olive oil
• 1 tablespoon mild harissa plus additional for serving
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups small DOLE^® Cauliflower florets
• 1/3 cup drained and rinsed reduced sodium chickpeas
• 1/3 cup drained pitted kalamata olives 
• ¼ cup chopped roasted unsalted pistachios

Directions

1. Whisk lemon juice and ¾ cup water in a medium bowl; stir in couscous and let stand 15 minutes. Fluff couscous with a fork. Makes about 4 cups.
2. Slice off ends of 1 orange; place cut side down on cutting board. Slice down sides of orange to remove skin and white pith with a paring knife. Hold orange over a small bowl; gently cut along sides of membranes to release each segment. Squeeze remaining orange membrane portion to release juice into a large bowl.
3. Squeeze juice from remaining orange into same large bowl (you should have about ½ cup juice); whisk in oil, harissa, salt and pepper. Add cauliflower, chickpeas, olives, couscous and orange segments with their juice; toss. Serve couscous mixture topped with pistachios. Makes about 6 cups.