Berry Avocado & Feta Couscous Salad with Lemon-Poppy Dressing
This chilled Mediterranean couscous salad is bursting with sweet strawberries, blueberries, creamy avocado, salty feta, and fluffy couscous — all tied together with a tangy lemon-poppy seed vinaigrette. It’s like sunshine in a bowl: colorful, juicy, herby, and super refreshing.
⏱ Time:
- Prep: 15 minutes
- Cook: 10 minutes
- Chill: 10 minutes (optional)
- Total: ~30–35 minutes
Ingredients
For the couscous base:
¾ cup pearl couscous
1½ cups water
1 tsp olive oil
Pinch of salt
For the salad:
½ cup strawberries, sliced
⅓ cup blueberries (or blackberries)
½ ripe avocado, diced
1 cup arugula or baby spinach
¼ cup crumbled feta
1 tbsp chopped fresh mint or basil
Optional: 1 tbsp roasted sunflower seeds or almonds for crunch
For the lemon-poppy seed dressing:
1½ tbsp lemon juice
1 tsp honey or maple syrup
2 tbsp olive oil
½ tsp poppy seeds
Pinch of salt
Instructions:
1. Cook the couscous:
Bring water to a boil with olive oil and salt.
Add couscous, reduce heat, cover, and simmer for ~10 minutes until tender.
Drain, fluff with a fork, and chill.
2. Make the dressing:
Whisk lemon juice, honey, olive oil, poppy seeds, and salt until emulsified.
3. Assemble the salad:
In a mixing bowl, combine cooled couscous with strawberries, blueberries, arugula, and avocado.
Add half the feta and herbs.
4. Dress and finish:
Drizzle with dressing and toss gently.
Top with remaining feta, herbs, and optional seeds or nuts.
Tips:
- Use quinoa or bulgur instead of couscous if you prefer.
- Want extra creaminess? Add a dollop of Greek yogurt or a smear of labneh underneath when plating.
- For a protein boost, grilled shrimp or lemon-herb chicken works beautifully.
❓ Frequently asked questions FAQ:
Q: Can I store leftovers?
Yes, but add avocado and dressing just before serving to keep it fresh.
Q: What other berries can I use?
Try raspberries, pomegranate seeds, or even chopped cherries!
Nutritional Value
Calories: ~320
Protein: 9g
Carbs: 30g
Fat: 17g
Fiber: 5g