Grilled Chicken and Toasted Couscous Salad with Lemon-Buttermilk Dressing

What is a salad without leafy greens, you say? No need to panic. Asparagus plays a major role in this baked couscous with ground chicken. Drizzle the lemon buttermilk dressing on top, and you might not miss the lettuce.
Marinade: Whisk together the olive oil, garlic cloves, lemon zest and juice, chopped thyme, salt and black pepper in a small bowl. Place the chicken patties in a 1-gallon zippered plastic freezer bag and pour the marinade over them. Close the bag and flip it over to cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove the chicken from the bag and marinate; drain the marinade.Dressing: Whisk buttermilk, mayonnaise, green onion, lemon juice, squeezed garlic clove, thyme, salt and black pepper in a small bowl; cover and refrigerate.Couscous: Saute couscous and lemon zest strips in preheated olive oil in a medium saucepan over medium-high heat, stirring frequently, until golden, 7 to 8 minutes. Add water and salt; bring to a boil. Cover, reduce the heat to low and simmer until it is almost tender, 8 to 10 minutes. Drain and discard the lemon zest strips.Chicken and vegetables: Brush the grill grate for cold cooking with cooking spray and place on the grill. Preheat the grill to medium heat (350 ° to 400 °). Drizzle the asparagus with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Brush the onion slices on both sides with the remaining olive oil. Cook the chicken, asparagus, and onion on the grill until the chicken is cooked through and the vegetables are soft and browned, about 3 minutes on each side.Slice the chicken; cut the asparagus into 2-inch-thick pieces, and finely chop the onion. Combine couscous, chicken, asparagus, onion, and 1/2 cup dressing. Serve the salad with the remaining dressing.