Couscous Salad With Lemon, Arugula, and Avocado

4 people
15 min

I’ve been on a big couscous kick lately for some reason, it’s just such a fun pasta shape! Small, quick to cook, and so cute! Pearl couscous was actually created in Israel in the 1950’s because rice was hard to come by. If you can’t get your hands on some couscous, rice would be a good gluten-free alternative! You can use it in a soup, as a creamy pasta, or toss it in a salad like this! This salad is made with such simple ingredients, but it seriously packs in the all the flavor. The carb-y addition of the couscous makes this salad just as filling as a meal.

Couscous Salad With Lemon, Arugula, and Avocado

Recipe details

  • 4  people
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Ingredients


  • 1 cup Pearl couscous
  • 1½ cups water for boiling
  • ¼ cup dairy-free plain yogurt
  • 1 tbsp lemon juice
  • 2 handfuls arugula
  • 1 avocado cubed
  • mint leaves
  • salt
  • lemon zest
  • cracked black pepper

Instructions


Bring 1 ½ cups of water to a boil
Add couscous to boiling water, boil until soft
Drain couscous and rinse thoroughly
Once cooled and dried, stir in yogurt and lemon juice
Toss with arugula until evenly combined
Stir in cubed avocados
Add mint leaves, salt, lemon zest, and cracked black pepper
(optional) Add another squeeze of lemon to the top.

Tips

  • This salad is incredibly simple, so it doesn’t have many substitutions. However, you could replace couscous with quinoa or rice. Additionally, I think arugula is the best choice, but spinach could be a great alternative!
  • If you can’t get dairy-free yogurt, dairy-free sour cream could work too! Alternatively, try making cashew cream and diluting it with lemon juice and salt. If you can’t find either, it would be fine to omit the yogurt entirely. If you do that, I’d suggest adding more lemon juice and salt!

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