Greek Couscous Salad Stuffed Avocados

Ingredients

• 1 tablespoon unsalted butter
• Kosher salt and freshly cracked black pepper
• 1/2 cup organic couscous
• 10 cherry tomatoes (about 4 ounces), each cut into 6 wedges (about 3/4 cup)
• 1 Persian cucumber (about 3 ounces), finely diced (about 1/2 cup)
• 1/4 medium red onion (about 2 ounces), finely chopped (about 1/3 cup)
• 12 pitted kalamata olives (about 1 1/2 ounces), finely chopped (about 1/4 cup)
• 1/2 cup crumbled feta
• 1/4 cup packed flat-leaf parsley leaves and stems, roughly chopped
• 1/4 cup roasted garlic hummus (see Cook’s Note)
• 1 lemon, zested and juiced, plus more for squeezing
• 1 tablespoon extra-virgin olive oil
• 4 ripe medium avocados, halved and pitted

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