Detox Carrot, Orange, Avocado, Cilantro Salad with Whole Wheat Cous Cous Recipe
Take a healthy break with this Carrot, Orange, Avocado, and Cilantro Salad.
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Ingredients
- 1 cup whole wheat cous cous
- 10 carrots, peeled and cut in half and then into quarters
- 1 avocado, sliced
- 4 oranges
- 2 lemons
- ¼ cup cilantro leaves
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon red chili flakes
- 1 tablespoon red wine vinegar
- Salt, Pepper, Olive Oil
- Prepare cous cous according to package directions.
Directions
- Preheat oven to 350°F. Combine garlic, thyme leaves, red chili flakes, salt and pepper in a small mixing bowl. Crumble together with your fingers until a paste forms. Add red wine vinegar and 1 tablespoon olive oil. Toss with the prepared carrots on a baking sheet. Cut 1 orange and 1 lemon in half and place the 4 halves directly on top of the carrots (cut sides down). Roast 25 minutes, until tender and golden brown.
- While carrots are roasting, segment orange slices and place in large mixing bowl. Squeeze excess juice into a small bowl (to use as dressing) and mix with juice of one lemon, 1 tablespoon olive oil, salt and pepper. Set aside.
- When carrots are done, place in the bowl with the orange slices (make sure you scrape the extra juice/seasoning into the bowl) and add the cous cous. Mix in the dressing and toss to coat. Gently, add the avocado and then top with cilantro leaves. Donât chop the leaves â pick them off whole. Place on a serving platter and serve immediately. Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 928g | |
| Calories 654 | |
| Calories from Fat 196 | 30% |
| Total Fat 21.86g | 27% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 405mg | 17% |
| Potassium 2652mg | 76% |
| Total Carbs 109.51g | 29% |
| Dietary Fiber 29.0g | 97% |
| Sugars 28.45g | 19% |
| Protein 15.23g | 24% |
