1 cup dry couscous
2 large red grapefruit
2-4 small avocados (or 2 large)
1 tablespoon finely diced shallot
Juice of 1 lime
½ cup diced fresh parsley or cilantro
Salt and pepper
Set a saucepan with 2 cups of water or vegetable stock to boil. Once water is boiling, pour in couscous, cover, and remove from heat. Let stand 5 minutes while you prepare the rest of the ingredients.
Section your grapefruit (a helpful tutorial video is located over at Kitchen Daily) and place onto a paper towel. Halve avocados, remove pits, and slice into small chunks. Put avocado in a large bowl along with shallot; drizzle lime juice over the top and stir gently.
Fluff couscous with a fork and add to the bowl. Add grapefruit and parsley or cilantro and stir gently to combine all ingredients. Salt and pepper to taste.
Cover and chill until ready to serve, up to 12 hours in advance. (Any longer and the avocado might start to oxidize and turn an unattractive brown.)
Recipe adapted from Stetted