Israeli Couscous Taco Salad with California Avocados

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!! For the month of July, I’m teaming with with The California Avocado Commission to bring you amazing recipes featuring the one and only California Avocado.

This is probably one of the most exciting projects I’ve been able to work on through What’s Gaby Cooking. I mean, let’s be real here people, I have an entire section of my website devoted to every recipe involving avocados. I eat at least an avocado every day. I eat them for breakfast, lunch, snacks, dinner and dessert. And the result – I have really freaking good skin :)

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. Later on this month we are doing away an awesome Avocado themed giveaway and I can assure you it’s one you are not going to want to miss! So in the mean time, make sure to check out the California Avocado Facebook and Twitter page to see what else is going on in the world of avocados. And if you’re in need of some more avocado inspiration – I’ve got you covered.

Israeli Couscous Taco Salad with California Avocados

Yield: serves 4


  • 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


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

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43 thoughts on “Israeli Couscous Taco Salad with California Avocados

  1. What an awesome project!

    I recently received some avocados from the farm that you and Matt toured here in San Diego..the Holtz farm and California Avocados Direct. Not sure if they work with the CA Avo Commission or if they’re “competitors”? But at any rate, I love my avos too!

    Cant wait to see what you’ve got in store :)

  2. We are addicted to avocados! I put them in just about every salad I have. And Israeli couscous is one of our favorites. My husband loves it, so we had dishes like this all the time. They’re so easy to make!

  3. Yummy! That looks so good! I wish I could find israeli couscous! I’ve looked everywhere and can’t find it, but maybe it’s because I live in a small town :( Anyways, I love avocados so I’m curious to see future posts :D This salad looks so delicious!

  4. I love avocados!! I’m addicted to guacamole. I love this recipe, Gaby. I have a bag of whole wheat Israeli couscous, I may just try your recipe!

  5. I made this last night and it was FABULOUS! I brought the leftovers for lunch today and a co-worker said it looked so good that she needed the recipe. I passed it on to her along with your website :)

  6. Avocado food board couldn’t have a more perfect and enthusiastic representative. I’m so glad they finally came to their senses! You’re the best brand ambassador, ever!

  7. Made this last night for dinner, it was fantastic! I used your salsa recipe in this dish. What a great combination of flavors! I will definitely be making this recipe over and over again. And for those of you who don’t have or can’t find Israeli couscous, I just used regular whole wheat couscous. Keep these great recipes coming! thanks!!

  8. I can’t wait to make this…it’s on my lunch menu next week when my sister comes…can’t wait!

    BTW…random…what plugin do you use for your recipes? I really like and am looking for something like it.

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  15. This was so good I ate it all up within 24 hours. Now I’m going to make it again tomorrow and make a double batch.

    If I had some of that WHOLE WHEAT Israeli couscous, it would be perfect for my dietary goals, but it is wonderful the way it is.

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