Description
Fresh avocado couscous salad is a light, colorful, and refreshing dish packed with fluffy couscous, creamy avocado, crisp vegetables, and a bright homemade lime vinaigrette. Perfect as an easy lunch, side dish, or summer meal, it combines wholesome ingredients with zesty flavors for a nutritious and satisfying salad.
Ingredients
Salad Ingredients
- 1 cup couscous
- 1 cup water or vegetable broth
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup crumbled feta cheese, optional
Lime Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the couscous: Bring the water or vegetable broth to a boil on the stovetop. Stir in the couscous, then immediately remove from heat and cover the pot. Let it stand for 5 minutes until the couscous absorbs the liquid and becomes tender.
- Fluff and cool couscous: Use a fork to fluff the couscous, separating the grains. Allow it to cool completely to prevent wilting the fresh ingredients.
- Prepare lime vinaigrette: In a small bowl, whisk together olive oil, fresh lime juice, honey or maple syrup, garlic powder, salt, and black pepper until well combined and emulsified.
- Combine salad ingredients: In a large mixing bowl, add the cooled couscous, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh herbs (cilantro or parsley).
- Toss with dressing: Pour the prepared lime vinaigrette over the salad ingredients. Gently toss everything together until evenly coated and mixed.
- Add feta cheese: If using, sprinkle crumbled feta cheese on top of the salad for added creaminess and flavor.
- Serve or chill: Serve the salad immediately for the freshest taste, or cover and chill in the refrigerator for 20–30 minutes to let flavors meld before serving.
Notes
- Add chickpeas, grilled chicken, or black beans for extra protein.
- Add the avocado shortly before serving to keep it fresh and prevent browning.
- For a more citrusy flavor, add lime zest to the vinaigrette.
- Refrigerate leftovers in a covered container and enjoy within 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
