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Couscous Stuffed Oranges

Looking for a showstopper? This citrusy salad—filled with a refreshing blend of butter and baby red romaine lettuces, colorful veggies, chewy couscous and fragrant, chopped basil—presents beautifully in bright, hollowed rounds of orange. A feast for the senses, lunch is beautifully served.

CouscousStuffedOranges-12x6
45 Minutes Total time 45 Minutes Prep time 340 Calories 4 Servings

Ingredients

  • 1 (10 oz.) box couscous
  • 4 oranges, tops removed, hollowed out (retain pulp)
  • 1 medium DOLE Red Onion®, cut into small pieces
  • 1 tomato, seeded and cut into 1/4-inch pieces
  • 2 green onions, sliced
  • 1 medium zucchini, cut into 1/4-inch pieces
  • 2 tablespoons coarsely chopped fresh basil
  • 1 teaspoon lemon juice
  • 1 package (6 oz.) DOLE Butter Bliss, torn into 1-inch pieces
  • Salt and freshly ground pepper to taste
  • Directions

    1. Prepare couscous according to package directions. Squeeze juice from the orange pulp into the couscous; set aside. Discard pulp.
    2. In a large bowl, mix together the remaining ingredients, including the DOLE Butter Bliss lettuce. Toss in the couscous. Season lightly with salt and pepper.
    3. Stuff the salad into the hollowed oranges.

    Tips & tricks

    Pump up the flavor even more by adding 3 tablespoons of your favorite Italian dressing to the mix before stuffing. If you’re onion-shy, use just half of the red onion, plus 1 green onion as a substitute.

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