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
- 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.
- 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.
- 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.