Israeli Couscous Taco Salad

The month of July is super exciting for me!! Not only am I home after a month of traveling, but I get to play around in my kitchen with my all time favorite ingredient – avocado!!

So to kick things off this month, I’m sharing one of my all time favorite recipes for an Israeli Couscous Taco Salad. I make big batches of this taco salad all the time and leave it in my fridge for the flavors to marinate together over the course of a few days, and every time I’m hungry, I just serve myself a little portion and chop up fresh avocado to toss it. Pure perfection.  And if you’re in need of some more avocado inspiration – I’ve got you covered.

Israeli Couscous Taco Salad with California Avocados

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Course Salad

Cuisine Southwestern

Servings 4

Ingredients

  

1x2x3x

• 1 cup Israeli Couscous
• 1 red bell pepper chopped
• 1 cup black beans cooked and drained
• 2 ears corn kernels removed
• 4 scallions chopped
• 2 tbsp chopped cilantro
• 1 lime juiced
• 1/2 cup salsa
• 2 California Avocados seeded and chopped
• salt and pepper to taste

Instructions

 

• Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.
• In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together.
• Add the Israeli Couscous and toss together. Season with salt and pepper. Taste and adjust lime juice if needed.
• Before serving, add chopped avocado. (I recommend 1 avocado for every 2 servings.