Total Time
Prep 10 mins
Cook 35 mins

This recipe comes from the Cedar Hill Cookbook, and makes a refreshing summer salad. Great for brunch or a light dinner.

Ingredients Nutrition


  1. Heat orange juice to boiling in 1-quart saucepan over medium heat; remove from heat.
  2. Stir in couscous.
  3. Cover and let stand 5 minutes.
  4. Stir in onions and carrot.
  5. Chill for at least 30 minutes.
  6. Arrange lettuce on 4 plates and divide couscous evenly.
  7. Arrange avocado slices and orange sections around couscous.
  8. Drizzle salads with french dressing and sprinkle with sunflower seeds.