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