Recipe courtesy of Ali Clarke

Greek Couscous Salad Stuffed Avocados

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I make this recipe on repeat not only because it’s delicious, but because it’s so convenient for meal prepping for the week. I like to make the couscous salad and the vinaigrette the beginning of the week and refrigerate them in separate airtight containers. Then when I’m ready for lunch or a snack, I’ll dress the amount of salad I want and serve it over an avocado for a quick, delicious and filling meal. It’s also perfect to have on hand when my friends visit because it takes no time at all to put together and the presentation looks fantastic.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 8 servings
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Ingredients

Directions

  1. Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
  2. Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
  3. Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
  4. Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately. 

Cook’s Note

If there is garlic on top of the hummus, stir to combine before measuring. The couscous salad and vinaigrette can be refrigerated in separate airtight containers for up to 5 days. Combine just before serving over avocado.

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