Avocado Couscous Salad

Light, zesty, and refreshingly nutritious – this Avocado Couscous Salad is the perfect dish for any season. Whether you’re looking for a healthy lunch, a flavorful side, or a meatless dinner idea, this salad checks all the boxes with vibrant vegetables, creamy avocado, and fluffy couscous.

This recipe was born out of a lazy summer afternoon when I wanted something filling but not heavy.

I had a ripe avocado, a handful of cherry tomatoes, leftover couscous from dinner, and a lemon on the counter – and just like that, a delicious salad was tossed together.

It quickly became a go-to in my kitchen, especially for busy weekdays or casual picnics.

Why You’ll Love This

1. Quick & Easy: Ready in under 20 minutes with minimal prep and no fancy techniques.
2. Super Nutritious: Loaded with healthy fats, fiber, and plant-based protein.
3. Fresh & Flavorful: The lemon vinaigrette ties everything together with a tangy, herby kick.
4. Perfect for Meal Prep: Make it ahead and enjoy chilled or at room temperature for up to 3 days.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Cuisines: Mediterranean, Modern Fusion
Servings: 4
Estimated Cost: $6–$8 (total)

Equipment:

• Medium saucepan
• Mixing bowls
• Knife and chopping board
• Fork (to fluff couscous)
• Measuring cups and spoons

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt and black pepper to taste
• Optional: ¼ cup crumbled feta or chickpeas for protein boost

Step-by-Step Instructions

1. Cook the Couscous: Add couscous to a heat-safe bowl. Pour 1 cup boiling water over it, cover, and let it sit for 5 minutes. Fluff with a fork to separate grains.
2. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
3. Chop the Veggies: While couscous steams, dice the avocado, cucumber, onion, and halve the cherry tomatoes.
4. Combine Everything: In a large mixing bowl, toss the fluffed couscous with all the vegetables and parsley.
5. Dress the Salad: Pour the dressing over the salad and toss gently to coat.
6. Taste and Adjust: Add more lemon juice, salt, or olive oil as needed.
7. Optional Add-ins: Mix in feta cheese or chickpeas for added flavor and protein.
8. Serve Fresh or Chill: Enjoy immediately or refrigerate for 30 minutes for a cooler, more infused flavor.

Nutrition Facts (Per Serving – Approximate)

• Calories: 280
• Protein: 6g
• Fat: 14g
• Carbs: 32g
• Fiber: 6g
• Sugar: 3g
• Sodium: 150mg

Tips for Success

1. Use ripe avocado: Make sure it’s creamy but not mushy for the best texture.
2. Fluff the couscous well: Prevent clumping by using a fork after steaming.
3. Chill before serving: For deeper flavor and a refreshing bite, refrigerate for 30 minutes.
4. Add herbs last minute: Toss in parsley just before serving to keep it vibrant and fresh.

Print Pin

Avocado Couscous Salad

Light, zesty, and refreshingly nutritious – this Avocado Couscous Salad is the perfect dish for any season. Whether you’re looking for a healthy lunch, a flavorful side, or a meatless dinner idea, this salad checks all the boxes with vibrant vegetables, creamy avocado, and fluffy couscous.

Course Salad

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 280kcal

Cost $6–$8

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 1 ripe avocado diced
• 1 cup cherry tomatoes halved
• 1 small cucumber diced
• ¼ cup red onion finely chopped
• ¼ cup fresh parsley chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 garlic clove minced
• Salt and black pepper to taste
• Optional: ¼ cup crumbled feta or chickpeas for protein boost

Instructions

• Cook the Couscous: Add couscous to a heat-safe bowl. Pour 1 cup boiling water over it, cover, and let it sit for 5 minutes. Fluff with a fork to separate grains.
• Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
• Chop the Veggies: While couscous steams, dice the avocado, cucumber, onion, and halve the cherry tomatoes.
• Combine Everything: In a large mixing bowl, toss the fluffed couscous with all the vegetables and parsley.
• Dress the Salad: Pour the dressing over the salad and toss gently to coat.
• Taste and Adjust: Add more lemon juice, salt, or olive oil as needed.
• Optional Add-ins: Mix in feta cheese or chickpeas for added flavor and protein.
• Serve Fresh or Chill: Enjoy immediately or refrigerate for 30 minutes for a cooler, more infused flavor.

Notes

1. Use ripe avocado: Make sure it’s creamy but not mushy for the best texture.
2. Fluff the couscous well: Prevent clumping by using a fork after steaming.
3. Chill before serving: For deeper flavor and a refreshing bite, refrigerate for 30 minutes.
4. Add herbs last minute: Toss in parsley just before serving to keep it vibrant and fresh.

Common Questions

Can I use pearl couscous instead of regular couscous?
Yes! Pearl couscous (also known as Israeli couscous) works great—just cook it according to package instructions and cool it before mixing.

How long does this salad last in the fridge?
Up to 3 days in an airtight container. Add avocado fresh if prepping in advance.

Can I make it gluten-free?
Swap couscous with quinoa or millet for a delicious gluten-free version.

Is it good for meal prep?
Absolutely! It stores well and tastes even better the next day. Just keep the avocado separate if you’re meal prepping for several days.

This Avocado Couscous Salad brings together wholesome ingredients in a way that’s as satisfying as it is nourishing.

Whether you serve it as a side or enjoy it as a main dish, it’s guaranteed to brighten your plate and your day.

Happy cooking and healthy eating!