Preparation:
1. Heat orange juice to boiling in 1-quart saucepan over medium heat; remove from heat. Stir in couscous. Cover and let stand 5 minutes. Stir in onions and carrot.
2. Divide couscous among 4 plated. Arrange avocado slices and orange sections around couscous.
3. Drizzle salads with dressing. Sprinkle with nuts. | 