Nutritious Grapefruit &

Couscous Salad

Serves 4

For the salad:

¾ cup (180ml) vegetable broth (stock)

¾ cup (130g) couscous, uncooked

1 avocado, pitted and cubed

2  grapefruits, peeled and segmented

14 oz. (400g) can cannellini beans, drained and rinsed

½ cup (75g) feta cheese, crumbled

3 tbsp. fresh mint, chopped

3 tbsp. fresh cilantro (coriander), chopped

For the dressing:

3 tbsp. lemon juice

2 tbsp. grapefruit juice, preserved from segmentation

1 tbsp. honey

2 tbsp. olive oil

¼ tsp. salt

ground black pepper, to taste

What you need to do

1.Pour the vegetable broth into a small pot and bring to the boil over a medium high heat. Add the couscous, stir through and remove the pot from the heat. Cover the pot with a lid and set aside for 5 minutes to allow the couscous to absorb all the broth. After 5 minutes, fluff the couscous with a fork and set aside.

2.Make the dressing by placing all the dressing ingredients together in a bowl and whisking until well combined. Set aside until needed.

3.Place the beans, couscous, avocados, grapefruit, feta, mint, and cilantro into a large bowl. Pour over the salad dressing and toss gently. Serve chilled or at room temperature.