Asparagus and Avocado Couscous Salad

Prep Time 15 mins
Total Time 15 mins
Servings 6 servings


  • 2 cups whole wheat couscous cooked according to package directions
  • 6 tablespoons olive oil
  • 2 lemons juiced
  • 1 pound asparagus spears cut off tough ends, cut into thin strips with a vegetable peeler
  • 4 scallions chopped (only the light green and white parts)
  • 1 cup black olives pitted
  • 1 cup halved cherry tomatoes
  • sea salt and freshly ground black pepper to taste
  • 2 large avocados peeled and chopped
  • 1 cup crumbled goat cheese


  • In small bowl, add olive oil and lemon juice and stir to combine.
  • In a large bowl, add couscous, asparagus, scallions, olives, tomatoes, sea salt and freshly ground pepper to taste, avocado and toss to combine. Top with goat cheese.


SERVING SUGGESTION: Sautéed zucchini and yellow squash.
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure couscous and black olive are gluten free.
NUTRITION: 515 Calories; 32g Fat (53.4% calories from fat); 15g Protein; 47g Carbohydrate; 9g Dietary Fiber; 24mg Cholesterol; 274mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.
Tried this recipe?Let us know how it was!