Plant-Based Couscous Salad

Plant-Based Couscous Salad by

Michael McMurtrey


Serves: 4


  • 8 oz. bottle Caesar dressing
  • 2 tbsp. lemon juice
  • 2 tbsp. maple syrup
  • 2 tsp. black pepper
  • 3-4 cups tri-color pearl couscous (prepared)
  • 1-2 bulbs fennel, thinly shaved
  • 1 avocado, cubed
  • 1 cup walnuts, slightly crushed
  • ½ cup dried cherries


  1. Into a small bowl, add Caesar dressing, lemon juice, maple syrup, and black pepper. Mix together thoroughly.
  2. Into a serving bowl, add your prepared couscous, fennel, avocado, walnuts, and dried cherries.
  3. Pour your dressing over the salad and toss. Serve chilled or room temperature.