Im totally doing a happy dance right now.
I love how with cooking, you have the ability to take regular everyday ingredients and turn them into something delicious and oh so pretty.
If you guys have seen my Orange Teriyaki Pineapple Boats from a few months ago, you’ll know that I love foods that can be stuffed. It just creates a fun way of serving a dish, something thats just a tad unexpected, and completely elevated.
So I got to thinking about what other foods are stuff-able, and came up with these!
Toasted Israeli cous cous, combined with mango, pomegranate seeds, and avocado topped with a light lemony vinaigrette, served in a pretty radicchio leaf. Perfect for a light lunch, super easy to put together, and with impressive looking results.
The cous cous is made with vegetable stock which ups its flavor, plus adds this orangey glow to the pasta. Add in the sweet yellow mango, the fuchsia colored tart pomegranate seeds, and buttery smooth green avocado, and you’ve got a party of colors and flavors all coming together. Then round it all off with a lemon and honey vinaigrette, scoop the mixture into a radicchio leaf, and you can do the happy dance too.
While you’re dancing, Im also gonna mention what makes this dish so awesome is that you can make the cous cous and vinaigrette ahead of time, then just throw it together with the veggies before you sit down. Also no worrying about heating or re-heating because these can be served at room temperature. Best of all is that its built in portion control!
You can serve these as a plated vegetarian appetizer, or you can serve it family style, whatever floats your boat, or radicchio leaf I could say…Print
Summertime Cous Cous Cups with Lemon Vinaigrette
The most perfect vibrant side dish using minimal effort for maximum results.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 12-15 cups 1x
- Category: Side dish
- Cuisine: Mediterranean
- 2 cups Israeli cous cous (I use Osem brand)
- 2 tablespoons olive oil
- 2.5 cups vegetable broth
- 1/2 tsp salt
- 1 small radicchio head, cleaned and leaves separated
- 1 mango, pitted and diced small
- 1 5 oz. package pomegranate seeds or seeds from 1 pomegranate
- 1 avocado, pitted, peeled, and diced small
- For the dressing:
- 1/4 cup olive oil
- 3 tablespoon fresh lemon juice
- 1 1/2 tablespoon honey
- 2 tablespoon Apple Cider Vinegar
- Pinch of salt
- Heat the olive oil in a medium size pot over medium heat.
- Add in the cous cous and toast for 2-3 mins, stirring slightly.
- Add in the vegetable broth, bring it to a boil, add salt, then reduce it to a simmer and cover for 8-10 mins.
- When its done, fluff the cous cous with a fork and let it cool down.
- Meanwhile prepare the radicchio leaves.
- With a sharp knife, cut off about 1/2 inch of the bottom stem of the radicchio to better separate the leaves.
- Start peeling the leaves off one by one from the bottom near the core. Do not peel from the top as the leave will rip much more easily.
- Wash and set aside.
- Make the dressing:
- Combine all dressing ingredients in a jar and shake. Set aside.
- Take the cooled cous cous and pour into a bowl.
- Add in the diced mango, avocado, and pomegranate seeds, and dressing to taste- you may have a little left over.
- Mix to combine flavors.
- Using a soup spoon, spoon as much cous cous into the radicchio cups that it can handle.
- Serve and enjoy!
Red cabbage can be used as a substitute for the radicchio but expect the leaves to be much bigger.
Keywords: cous cous, pearl cous cous, israeli cous cous, cous cous salad, summer salad, pasta salad, cous cous cups